Bacon, Kale and Bean Soup

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Democracy Dies successful Darkness

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By Ann Maloney

Think of this simple, rustic and hearty crockery with bacon, kale and beans from Piper Farm’s “The Sustainable Meat Cookbook” arsenic a blueprint. Make it arsenic described here, oregon effort substituting chorizo oregon a preferred sausage for the bacon, your favourite greens for the kale, and food beans oregon chickpeas for the cannellini.

Ingredients

8 ounces thick-cut bacon, chopped into 2-inch pieces
2 tiny yellowish oregon achromatic onions (10 ounces total), finely chopped
3 cloves garlic, minced oregon finely grated
4 cups no-salt-added chickenhearted broth, positive much arsenic needed
1/3 cupful herb puree
1 spoon smoked paprika
2 bay leaves
One (15 -ounce) tin no-salt-added cannellini beans, rinsed and drained
3 1/2 ounces babe kale, astir chopped (see Notes)
Fine salt
Freshly crushed achromatic pepper
Extra-virgin olive oil, for serving
Warmed sourdough bread, for serving

Nutritional Facts

Per serving (1 1/2 cups), based connected 4

Calories
419
Fat
24 g
Saturated Fat
7 g
Carbohydrates
28 g
Sodium
1026 mg
Cholesterol
55 mg
Protein
24 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Pipers Farm: The Sustainable Meat Cookbook” by Abby Allen and Rachel Lovell (Kyle Books, 2022).

Tested by Ann Maloney.

Published December 26, 2022

Updated March 17, 2026