Bacon-and-kale Minestra

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil (evoo)
• 1/3 lb smoky bacon, chopped (about 6 slices)
• 1/2 lb red potatoes, cut into small cubes
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 1 lb kale, 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

Recipe

• 1 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.
• 2 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.