In a large stock pot, sauté the chopped bacon and onion over medium heat for 2-3 minutes or until the bacon begins to curl and the onion begins to become translucent.
Add the minced garlic and cook for 1-2 minutes longer, until you can smell the garlic.
Add the frozen carrots, frozen kale, parsley, salt, and pepper and cook for an additional 3-5 minutes, until the carrots begin to soften on the outside.
Pour in the white beans and chicken stock. Stir, cover, and bring to a boil.
Reduce heat and simmer, covered, for 10-15 minutes or until the soup is heated through. (Both the carrots and beans should be hot inside).
Remove from the heat and stir in the half and half.
Serve hot topped with fresh parsley and fresh parmesan, optional.
You can store leftovers in an airtight container in the refrigerator for three to five days. Or, you can freeze white bean soup, preferably in serving-size portions, in a freezer-safe container for three to five months. The soup can be thawed in the fridge overnight and heated on the stove or heated directly from the freezer in the microwave.
Can you use fresh vegetables instead of frozen ones?
You can use fresh vegetables in this soup with just a couple of modifications. Fresh carrots and kale take longer to cook than frozen so you will want to plan at least five to ten minutes of sautéing and 40 to 50 minutes of simmering to be sure they are cooked through.
Can you add other vegetables?
You can also add celery, potatoes, or other vegetables but they may require longer or shorter cooking times. be sure to give it enough time to cook.
Calories: 361kcal (18%), Carbohydrates: 57g (19%), Protein: 22g (44%), Fat: 9g (14%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 21mg (7%), Sodium: 1232mg (54%), Potassium: 821mg (23%), Fiber: 13g (54%), Sugar: 8g (9%), Vitamin A: 15652IU (313%), Vitamin C: 84mg (102%), Calcium: 304mg (30%), Iron: 7mg (39%)
© Julie’s Eats & Treats