Bacon-and-Kale Minestra

Bacon-and-Kale Minestra
  • 4Servings


  • 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
  • 1 15 1/2 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 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.

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.