Pureed Kale & White Bean Soup

Serves 4


1 strip of bacon
1 tbsp olive oil
1 medium onion, coursely chopped
2 1/2 cups, loosely packed kale kale leaves, coarsely chopped
2 cloves chopped garlic
a small sprig of rosemary
3 cups (approx. 2 cans) of cannellini beans
1 1/2 cups chicken stock
1 3/4 cups water
4 large basil leaves, chiffonaded
2 tbsp truffle oil
salt and pepper

  • Toss chopped bacon into pot over medium heat, allow to cook for a minute or two, until a little grease is released.  Add olive oil, onions garlic, and rosemary. Stir occasionally for five minutes or so, until onions are translucent, garlic browns, and bacon is cooked.  
  • Add chopped kale and stir for a minute or two until wilted.
  • At this point, add the drained beans and stir for a few seconds.  Then add the stock and water and let cook until the soup thickens to a nice consistency.  
  • Let cool enough to transfer to a blender (or use an immersion blender) and puree until smooth. Transfer back to pot and reheat. Add salt and pepper to taste.
  • Top with basil, drizzle with truffle oil and serve.