Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.
2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)
How to Make It
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts
Did not want such a soupy consistency, so I used just 2 cups of chicken stock and NO water. Also used just one can of chickpeas and threw in a tablespoon of dried tomato shreds and a splash of white wine. Made a great one-pot lunch with a slice of good bread. If you use pork bacon, please use certified humanely raised pork.
Very good recipe. I used a sweet potato cooked in the microwave instead of a carrot. I used one can of hominy and one can of garbanzo beans. I also added a bunch of mustard greens and doubled the red pepper. I used smoked paprika. Delicious! Don't leave out the yogurt or lemon!
So so so good! I happened to have a ripe avocado so I sliced it on top. Definitely dont miss the toppings of bacon, lemon and Greek yogurt. The Greek yogurt melted and made the the soup creamy. Wonderful mix of flavors! Served only with a good bread. Needed nothing more!
Perfect summer dinner! I made this tonight and my husband and kids said,"It's so good!" I started with turkey bacon instead of your usual bacon and then I added a little extra virgin olive oil before sauteing my vegetables. I din't have greek yogurt on hand, so I left that part out. I also made corn on the cob, fresh from the farmer's market. You must try it! I've added it to my quick and healthy meals list :)