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Bacon-and-Kale Minestra

December/January 2010

Bacon-and-Kale Minestra

Marcus Nilsson enlarge

By: Rachael Ray
From: 30-Minute Meals »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast

  • 4 Servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 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

Directions:

  1. In a soup pot, heat the EVOO, 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.

  2. 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.
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