Step by step

Method

6 steps

1. 1

   Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings. (Butter can be used instead of drippings if needed)

2. 2

   Add the white wine (or broth) to the pot over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavor to the soup. Simmer until reduced by half, 3-4 minutes.

3. 3

   Add the reserved drippings to the pot along with the onions, carrots, and celery. Soften for 5 minutes.

4. 4

   Add the garlic, Worcestershire sauce, and seasonings. Stir to combine and cook for 1 minute. Stir in the flour and cook for 1-2 more minutes, until the raw flour smell is gone.

5. 5

   Add the beans, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Bubble gently over medium heat, uncovered, for 30-40 minutes to allow the flavors to concentrate. Stir occasionally as it simmers and run a silicone spatula along the bottom of the pot to lift any beans that might have settled.

6. 6

   Add the kale and let it soften for 5 minutes. Remove from heat and stir in the Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve!