Ingredients
Scale
- 2 – 3 Tablespoons bacon butter (rendered fat from baking bacon) or smoked olive oil
- 1 cup chopped onion
- 3 cloves garlic, peeled & chopped
- 1/4 cup white wine
- 2 large carrots, peeled & sliced
- 4 cups chicken or vegetable broth
- 1 pint fire roasted tomatoes (or 1 15-oz. can of chopped tomatoes)
- 1 14-oz. can white beans or chickpeas
- 1 cup or so of frozen corn, thawed
- 1 bay leaf
- 1 teaspoon dried basil (or 1 Tablespoon fresh basil)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano (or 1/2 Tablespoon fresh)
- 1/4 – 1/2 teaspoon white pepper (or to taste)
- About 3 large ribs of kale, ribs removed, leaves chopped (3 cups, packed)
Instructions
- In a soup pot over medium heat, add the butter or oil and heat until hot. Add the onion and garlic and saute until the onion is soft and translucent. Pour in the wine and let cook for about 5 minutes to reduce.
- Add the carrots, broth, tomatoes, beans, bay leaf and seasonings. Bring to a boil, then reduce heat to a simmer and let cook for about 15 – 20 minutes. Stir in the kale.
- Spoon into bowls and (if desired) top with fresh shards of sharp Italian cheese such as Romano, Parmesan or Bellavitano cheese. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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