1 tablespoon extra-virgin olive oil
1/3 pound smoky bacon (about 6 slices), chopped
1/2 pound red potatoes, cut into small cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 pound kale or tuscan kale (lacinato), stemmed and shredded or chopped
6 cups chicken stock
One 15.5-ounce can cannellini beans, rinsed
1/8 teaspoon freshly grated nutmeg
Salt and pepper
Grated parmigiano-reggiano cheese, for serving
In a soup pot, heat the extra-virgin olive oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.
Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.
bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Everyday with Rachael Ray, December/January 2010
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