Bacon-and-Kale Minestra


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1/3 pound smoky bacon (about 6 slices), chopped
  • 1/2 pound red potatoes, cut into small cubes
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 pound kale or Tuscan kale (lacinato), stemmed and shredded or chopped
  • 6 cups chicken stock
  • One can cannellini beans (15.5 ounces), rinsed
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • Grated Parmigiano Reggiano cheese, for serving


In a soup pot, heat the EVOO, one turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, then cover and cook for 5 minutes. Add the kale and cover and cook until wilted, about 5 minutes.

Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.

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