Tuscan White Bean and Kale Soup

Ingredients

12 oz Great Northern Beans, soaked

4-6 cups chicken broth, divided

1 Tbsp olive or avocado oil

3 strips bacon, chopped

1 medium onion

1 medium carrot

4 cloves garlic, minced

1 tsp dried rosemary (or 1 Tbsp fresh)

1 medium russet potato, peeled and diced

2 cups kale, chopped

Salt and pepper to taste

Grated Parmesan cheese, for serving

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Directions:

1. Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon is crispy. 

2. Add onion and carrots. Cook until softened, about 5 minutes, stirring occasionally. 

3. Stir in garlic and rosemary. Add beans, potatoes, and 4 cups of chicken broth. Season with salt and pepper to taste.

4. Simmer over medium or medium-low heat for 45mins - 1hr or until beans are soft. Add additional chicken stock as needed. 

5. Stir in kale and simmer for a few minutes until wilted.

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