This hearty soup, which is chock-full of antioxidants and fiber from the kale and beans, pairs well with a crunchy slice of toasted ciabatta. Look for packages of prechopped kale in the produce section of your supermarket.
Oxmoor House MARCH 2010
1. Cook bacon in a large saucepan over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons drippings in pan; discard excess drippings.
2. Add kale and next 5 ingredients to bacon and drippings in pan. Stir in hot sauce, if desired. Cover and bring to a boil over high heat. Reduce heat, and simmer 25 minutes. Serve immediately.
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