4 strips bacon
(or, 4 strips turkey bacon + 1 T olive oil)
1 C white or yellow onions, cut in crescents
(or pearl onions: to peel, boil for 2 minutes, immerse in ice water, chop off one end and the onion will slide easily from its skin)
2 C carrots (about 4 large), peeled and cut into rough 2" pieces
3-4 cloves garlic, minced
2 15 oz. cans Great Northern beans, drained
(or another white bean like navy or cannallini)
2 C chicken broth
2 C kale, chard, or other leafy green
salt & pepper to taste
Fry bacon in Dutch oven (if using turkey bacon, heat olive oil first) using medium high heat. When it is very crispy, remove it and set aside. Put the carrots into the bacon grease (aka turkey bacon flavored oil here at Chalet J) and sautee for about 5 minutes. Add the onions and garlic for 2-3 minutes more. Add the beans and broth, bring to a boil, and reduce to a simmer. Chop the bacon while the soup is simmering. Using a potato masher or slotted spoon, gently mash the beans to thicken the soup a little, but not all the way. After about 10 minutes, add the kale and bacon into the soup and cook just until the kale is wilted. Season with sea salt and freshly cracked pepper to taste. Serves 4.
Each serving: 273 kcal, 5g fat (.5 saturated), 16g protein, 13g fiber.