Bacon, Beans & Greens Soup with Tomato
"When I'm fighting a cold, John makes greens-and-beans soup, a childhood fave that my mom used to make." —Rach
Photography by Nicole Franzen
Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- 4Servings
Ingredients
- 2 tbsp. olive oil
- 1/2 lb. smoky, very meaty slab bacon, finely chopped
- 2 leeks, trimmed, then halved lengthwise and sliced
- 1 red onion, chopped
- 2 large carrots, finely chopped
- 2 ribs celery with leafy tops, chopped
- 4 cloves garlic, chopped
- 1 large fresh bay leaf
- A bundle of fresh thyme, parley and sage, tied
- Salt and pepper
- 1 small head escarole, coarsely chopped
- 1 bunch Lacinato kale, stalks removed, leaves shredded
- 1 can (15 oz.) cherry tomatoes or baby Roma tomatoes or diced tomatoes
- 2 cups (12 to 15 oz.) passata, tomato puree, or tomato sauce
- 6 cups chicken stock (or a combination of chicken and beef stock)
- 1 can (about 15 oz.) cannellini beans, drained
Preparation
In a Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the bacon and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the leeks, onion, carrots, celery, garlic, bay leaf, and herb bundle; season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Add the escarole and kale. Cook, stirring, until the greens wilt, about 2 minutes. Stir in the tomatoes, passata, stock, and beans. Bring to a boil, then reduce the heat to medium and simmer until the flavors meld, 15 to 20 minutes. Discard the herb bundle before serving.
