Smoky Kale and Bean Soup

 

Smoky Kale and Bean Soup
serves 4

Ingredients:
1 yellow onion, small diced
2 cups cooked cannellini beans {or your favorite bean}
2 slices bacon
2 cloves garlic, minced OR 1 green garlic bulb, minced
2 carrots, small diced
1 large bunch kale, roughly chopped
5 cups chicken stock
1 poblano pepper
3/4 tsp smoked paprika
1 1/2 tsp salt, divided

Directions:

• Roast the poblano pepper over an open flame on a gas burning stove OR under “broil high” settings in an electric stove. You want the skin to be pretty much totally blackened. This will take anywhere from 10-20 minutes depending on your stove. Once blackened, carefully and quickly transfer into a small plastic ziploc bag. Seal bag and set aside.
• In a heavy bottomed pot or dutch oven, fry the bacon until crisp then remove and set aside to crumble later. Pour off all but 1 tbsp bacon grease and add the chopped onions and carrots. Saute for 10 minutes, until onions start to turn golden around the edges. Add the garlic and continue sauteing for another 2 minutes.
• At this time your pepper should be cool enough to handle. Rub off as much of the blackened skin as you can, remove the seeds and roughly chop remaining pepper. Add this to the onion and carrot mixture.
• Add the chopped kale and toss well to combine. Pour in the chicken stock and bring to a boil. Add salt and smoked paprika. Add beans and crumbled bacon. Reduce heat and simmer for 10 minutes for flavors to combine before serving.

Time:
45 minutes