Photo: John Autry; Styling: Cindy Barr
Total Time
45 Mins
Yield
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews

Great recipe

nwilker
May 15, 2015
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.

Marla78's Review

janise6
March 08, 2015
So surprisingly good. I used turkey bacon and it came out well. Like the other reviewers, I wouldn't skimp on the lemon or yogurt. They are essential.

BenMyers's Review

Otterstamp
August 14, 2014
N/A

Aymese's Review

aliciasuzzanne
March 11, 2014
So flavorful and the Greek yogurt was a perfect touch! Will definitely make again.

afieldmsd's Review

Hopie5
March 05, 2014
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!

coreoposis's Review

Jenn1877
November 03, 2013
This is awesome. I followed the advice of others and used 1 can of chickpeas and I doubled the chicken broth. This was my first time eating kale and now I LOVE it.

amyallen's Review

SandySea
October 27, 2013
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!

SkyJ27's Review

po511buffy
July 08, 2013
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 :)

SusanRoush's Review

Aymese
June 20, 2013
Loved this! Cooked the bacon, but forgot to add it back at the end until I was almost done...it didn't need it. The lemon is key.

Hopie5's Review

chefbille
June 14, 2013
N/A