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White beans soup with Tuscan kale and crispy bacon

Beans and Tuscan kale are a must in winter and since there isn’t a better way to beat the chill than a warm bowl of soup , we are glad to share this beans soup with kale and crispy bacon recipe by Alice del Re from Pani libri e nuvole. Thanks Alice!
 
Beans soup with Tuscan kale and crispy bacon [Photo credits: Alice Del Re, Panelibrienuvole]
Beans soup with Tuscan kale and crispy bacon [Photo credits: Alice Del Re, Panelibrienuvole]
Ingredients Serves 2 - 250 g of dried beans, - 10 leaves of Tuscan kale, - 50 g of bacon, - 3 or 4 sage leaves, - 3 cloves of garlic, - extra virgin olive oil, - salt and pepper.
Beans soup with Tuscan kale and crispy bacon
Beans soup with Tuscan kale and crispy bacon
Preparation - Soak the beans in cold water for about 6 hours. After this time, get rid of those remained afloat, drain and rinse. - Simmer, covered, in unsalted water for an hour.  Let it cool. - Put aside 3 tablespoons of beans and some cooking water, blend the rest of the beans to obtain a creamy soup. If it looks too dense, add some of the cooking water. - In a saucepan, heat 3 tablespoons of extra virgin olive oil, 3 cloves of peeled garlic and the sage leaves. - After 5 minutes, remove the garlic, add the mashed beans and cook over low heat. - Meanwhile wash the kale leaves, remove the central rib and cut into strips. Add the leaves to the beans soup and cook everything for about 30 minutes. - Cut the bacon into thin strips and heat it for a few seconds in a hot pan to make it crispy. - Serve the soup with a tablespoon of whole beans, the crispy bacon, extra virgin olive oil and freshly ground black pepper. About Alice del Re Alice Del Re is a Tuscan food blogger sharing her best recipes and favorite readings on Pane, libri e nuvole.