Kale And White Bean Caldo

Serves: 6
Total Calories: 141


2 strips bacon, chopped
1/2 cup diced onion, fresh or frozen
8 ounces baby carrots (about 1 1/2 cups)
1 red potato, diced
1 teaspoon chopped garlic, fresh or jarred organic
1 (32-ounce) container vegetable broth
1/2 teaspoon dried oregano
2 bay leaves
1 (16-ounce) bag chopped washed kale
salt and ground black pepper to taste
1 (10-ounce) can white kidney beans, drained and rinsed
1/3 cup marinated sun-dried tomato, in strips
1 tablespoon extra-virgin olive oil
grated imported Parmesan cheese, for serving (optional)


Cook the bacon in a large saucepan over medium heat until the fat has been rendered from it. Add the onion, carrots, and potato, and sauté until the onions are browned, about 10 minutes.

Add the garlic, broth, oregano, and bay leaves and heat to simmering. Add the kale and season liberally with salt and pepper. Cover and simmer until the kale is tender, about 10 minutes.

Add the beans and sun-dried tomatoes cook for another 5 minutes. Remove the bay leaves and stir in the olive oil. Serve with freshly grated Parmesan cheese, if desired.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 141
Calories from Fat: 37

This Kale And White Bean Caldo recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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