White Bean & Bacon Soup
  1. Cut bacon into small strips using a sharp knife and a cutting board, then cook in a large pot over medium heat for 7-10 minutes, until crispy but not burnt. Be sure to stir frequently with a wooden spoon to prevent pieces from burning.
  2. Remove bacon pieces with a slotted spoon and place onto a paper towel, leaving the bacon grease in the pot.
  3. Place diced onion and carrots into the pot and add 1/4 teaspoon kosher salt. Cook for 5-7 minutes, stirring occasionally, until vegetables start to become tender.
  4. While carrots and onions are cooking, remove stems from kale and chop kale greens into slivers. Put them in the pot and add 1/2 cup broth and 1/4 teaspoon kosher salt. Cook for 5 minutes until kale starts to wilt.
  5. Pour the rest of the broth in the pot and add 1/2 teaspoon kosher salt, a bay leaf, 3 sprigs of fresh thyme and 1 parmesan cheese rind. Turn heat to high to bring contents to a boil, then turn heat to low and let simmer for 20 minutes.
  6. While soup is simmering, empty the beans from the cans and rinse them in a colander under lukewarm water until cleaned off.
  7. Once the timer goes off, add the beans and bacon pieces into the pot, cooking on low for 5 minutes.
  8. Remove thyme, bay leaf, and parmesan rind. Serve in a bowl or cup with grated parmesan on top, if desired.
Recipe Notes

Taryn Solie is the content creator, food photographer, and recipe developer behindĀ Hot Pan Kitchen. She creates gluten-free recipes for families who don’t want to feel restricted by eating gluten free foods. She also tries to get her kids into the kitchen as much as possible to teach them how to cook. On any given weeknight she’s hovering over the stove making family dinner, wine in hand.
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