I’d like to coin a new phrase. Based on my love of soup – I eat soup every day – I think it’s only fair that I refer to myself as a soupie. Now, let’s see if we can make ‘soupie’ catch on – I know I’m not the only one!
A walk in the cold winter sun left me needing to thaw out. Although choice wouldn’t be the first word I’d have used to describe my kitchen cupboards yesterday, I knew there was enough to create something warm and delicious, with the help of some kale, bacon, cannellini beans and pearl barley. And that’s the beauty of soup, you can take it as far as your imagination will carry you, or in my case, it helped to turn precious little into a heart-warming meal.
Broth-like in consistency, the bacon in this soup adds a delicious saltiness to this dish, whilst the kale adds a hint of spice. Here’s what you’ll need to make this winter-warmer:
Cannellini bean, bacon and kale broth
- 1 small onion, diced
- 2 cloves of garlic, crushed
- 1 tbsp of dried thyme
- 6 slices of bacon, fat trimmed off and chopped into small pieces
- 1 400g tin of cannellini beans
- 5 tbsps of pearl barley
- 200g of kale
- 1.6 litres of vegetable stock
- Olive oil
- Salt and pepper to taste
- Add a glug of olive oil to a pot and sauté your onion and garlic until they have softened. Add your bacon and thyme and sauté for a further few minutes, until the bacon has turned pale pink in colour.
- Add the cannellini beans, pearl barley and stock. Bring to the boil and then reduce to a simmer until the pearl barley has softened and is cooked through. This will take 20-25 minutes.
- Add the kale and cook for a further two minutes. Season to taste with salt and pepper, and serve with a crusty loaf of bread.