This is a properly rustic and hearty bowl of soup. It's very easy to put together, and versatile too, as you can change many of the ingredients for other similar counterparts. For instance, the bacon could be replaced by chorizo, or the kale could be swapped for spring greens. The beans aren't demanding either, so you could use borlotti, butter beans or even chickpeas. The principle works no matter what you have foraged from your larder.
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Bacon, Kale & Bean Soup
Ingredients
Method
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Heat a large casserole dish on the hob. Fry the lardons until they take on a lovely golden colour and have crisped up. Add the chopped onions and garlic to the pan and gently cook until the onions are soft and sweet.
Add the chicken stock, smoked paprika and passata. Bring to a gentle simmer and then add the bay leaves. Gently simmer it all together for about 20 minutes.
Add the beans and cavolo nero and simmer for a further 5 minutes. Taste the soup and add salt and pepper as required.
Drizzle with your best olive oil and serve with toasted sourdough.
