Real Recipes From Real Home Cooks ®

kale and white bean soup with canadian bacon

a recipe by
Cyndi Kehoe
Near Chicago, IL

I adjusted and tweaked this recipe for months and I am finally happy with it. It is a hearty, satisfying, healthy, and delicious soup. Everyone who has tasted it wants the recipe. Serve with a good crusty bread and you'll be happy!

serves makes about 3 1/2 quarts
prep time 25 Min
cook time 2 Hr
method Stove Top

Ingredients For kale and white bean soup with canadian bacon

  • 3-4 Tbsp
    olive oil, extra virgin
  • 1 stalk
    celery, diced
  • 3/4 c
    diced onion (about 1/2 med. onion)
  • 2-3
    carrots, diced
  • 1/4
    bell pepper, any color, diced
  • 2 clove
    garlic, finely minced
  • 2
    plum tomatoes, seeded and diced
  • 1/4-1/2 c
    canadian bacon, diced
  • 4 c
    chicken stock (kitchen basics brand is recommended)
  • 1-2 c
  • 3 can
    cannellini beans, rinsed, drained, and divided
  • 1
    parmesan cheese rind (about 2" x 2")
  • 2 tsp
    dried thyme or bundle of fresh thyme
  • 2 Tbsp
    fresh rosemary, finely minced
  • 1
    bay leaf
  • 3-6 c
    kale-remove leaves from stem, chopped
  • 4 Tbsp
    fresh parsley, chopped
  • 1/4 c
    additional grated real parmesan for garnish
  • salt and pepper, to taste (about 1 tsp. each)
  • additional chicken base or boullion, if desired
  • 1-3 dash
    liquid smoke flavoring, if desired

How To Make kale and white bean soup with canadian bacon

  • 1
    Heat oil in a large (4-5 qt.) soup pot over medium heat. Add carrots, onions, celery, and bell pepper, then season with a little salt and pepper. Cook until tender and onions are translucent, about 5 minutes. Add kale and sauté until wilted. Add garlic, thyme, rosemary, bay leaf, and chopped tomatoes and cook for 1 more minute. Add chicken broth and water, scraping the bottom of the pot to loosen any vegetables.
  • 2
    Take one and a half cans of rinsed, drained beans, smash them (with a fork or in a food processor with a little water) until they are a smooth paste, then stir into soup. Add the rest of the whole beans and Parmesan cheese rind. Add bacon. Simmer approximately 1 hour.
  • 3
    Taste and adjust seasonings as necessary. Remove any of the Parmesan cheese rind (if there is any left) and the bay leaf, stir in chopped parsley, then serve with additional freshly grated Parmesan cheese sprinkled on top. A hearty meal served with a crusty bread.
  • 4
    NOTE** Parmesan cheese rind is the dried end of a chunk of REAL Parmesan cheese. Just cut it off the chunk. It adds a richness and saltiness you can't get any other way. **You can substitute great northern beans for all or part of the cannellini beans. You can also substitute smoked turkey meat or ham for the Canadian bacon.