White Bean Soup with Kale & Bacon


6 Servings



1. In a soup pot, cook the bacon over medium heat until crispy.

2. Increase the heat to medium-high and add the onions, carrots, celery and garlic. Sautee for 5 to 7 minutes, until the onions become translucent.

3. Add the broth, beans, and rosemary and bring to a boil. Reduce heat and simmer for 15 minutes.

4. Remove rosemary and discard. Place half of solids into a blender or food processor and blend until smooth. Add back to pot and bring to a boil. Add kale and season with salt and pepper. Try topping with pecans for added crunch and texture!


Nutritional Information 

Calories: 227

Fat: 5 g

Saturated Fat: 1 g

Carbs: 34 g

Protein: 11 g

Fiber: 10 g