About
This kale soup is rich with Italian flavours and finished with a topping of crisp bacon and tangy Parmesan.
This is a quick and easy option for lunch or a light dinner served with low carb bread for dipping.
Ingredients
- 2 teaspoon, grated parmesan cheese
- 2 slice – 6" long bacon
- 2 cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 ½ cups organic tuscan kale by organics
- 1 ½ tablespoon olive oil
- 1 clove garlic
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 teaspoon rosemary, fresh
- ¾ cup tomato, canned
- ½ medium – 2 1/2" diameter white onion
Instructions
- Heat a tablespoon of olive oil in a pan over a medium/low heat. Finely slice the onion and garlic. Add to the pan and sweat until tender. Add the chili flakes and rosemary and stir well to combine, cooking for a minute until fragrant.
- Add the tomatoes and stock and bring to a simmer for a few minutes to reduce a little.
- Whilst the soup is simmering, heat the remaining olive oil in a skillet and cook the bacon until crispy on both sides. Set aside.
- Add the kale leaves to the pan and continue to cook for a further 5 minutes until just tender.
- Crumble the crispy bacon over the soup and scatter with fresh Parmesan to serve.
Nutrition Facts
- Servings: 2
- Calories: 194.3kcal/813.1kJ (per serving)
- Fat: 14.7g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 7.6g (per serving)
