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Smoky Kale and White Bean Soup

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Soup
Servings: 8 servings
Author: Susan Pridmore


  • 6 slices bacon cut into lardons (optional)
  • 2 medium yellow onions diced
  • 6 stalks celery sliced horizontally
  • 6 cloves Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic
  • 2 teaspoons dried rosemary
  • 2 large twigs of thyme
  • 2 dried chipotle peppers optional
  • 2 cups white wine
  • 1/4 cup 4 tablespoons harissa (or make your own!)
  • 3 cups cooked white navy beans with 1 cup of cooking liquid
  • 4 cups vegetable broth including the reserved 1 cup of cooking liquid from the beans
  • 1 28- ounce can diced tomatoes I only use San Marzano tomatoes in a can - it's worth the extra money IMHO
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground pepper or to taste
  • 4 - 6 cups kale deveined, and sliced in thick slices (I use Dinosaur / Lacinato kale for this soup)
  • Parmesan cheese
  • Day-old or fresh bread for croutons
  • Olive oil
  • garlic powder


  • Add the bacon lardons to a large soup pot over medium heat, and sauté until crispy.
  • Add the diced onion and celery slices, and sauté until just tender. Add the garlic, dried rosemary, and fresh thyme and continue to sauté for an additional two minutes.
  • Add the dried chipotle peppers and wine, and bring to a simmer. Simmer for 10 minutes.
  • Add the harissa (a spicy Moroccan condiment available in most specialty stores), the cooked beans, broth, and diced tomatoes, and simmer for 2 hours at a low simmer. This concentrates the flavors beautifully.
  • Season with salt and pepper, and add the kale just before serving. Simmer for an additional 10 minutes.
  • Serve with a sprinkling of Parmesan cheese and a handful of garlic croutons.
  • To make the garlic croutons, preheat the oven to 400 degrees F. Slice up day-old or fresh bread into cubes. Toss in olive oil and garlic powder - enough to lightly coat them, and bake for 10 minutes or until lightly crisped. The croutons can be stored in a plastic bag for one week in the refrigerator, or frozen for two months in the freezer.