Smoky Kale and White Bean Soup
INGREDIENTS
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6 slices bacon, cut into lardons (optional)
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2 medium yellow onions, diced
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6 stalks celery, sliced horizontally
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6 cloves garlic
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2 teaspoons dried rosemary
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2 large twigs of thyme
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2 dried chipotle peppers (optional)
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2 cups white wine
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1/4 cup (4 tablespoons) harissa (or make your own!)
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3 cups cooked white navy beans (with 1 cup of cooking liquid)
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4 cups vegetable broth (including the reserved 1 cup of cooking liquid from the beans)
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1 28-ounce can diced tomatoes (I only use San Marzano tomatoes in a can - it's worth the extra money IMHO)
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1 teaspoon salt (or to taste)
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1/2 teaspoon ground pepper (or to taste)
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4 - 6 cups kale, deveined, and sliced in thick slices (I use Dinosaur / Lacinato kale for this soup)
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Parmesan cheese
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Day-old (or fresh) bread for croutons
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Olive oil
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garlic powder
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