#baconlove

Upgrade your bacon game with a delicious twist. Try adding sweet maple syrup and savory spices for a flavor-packed experience.

A hearty and flavorful minestrone soup featuring the rich taste of bacon and the nutritional goodness of kale.

Ingredients: 4 slices of bacon, chopped. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 can 15 oz cannellini beans, drained and rinsed. 6 cups chicken or vegetable broth. 1 cup small pasta e.g., ditalini. 2 cups kale, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take it out of the pot and set it aside. Leave the bacon grease in the pot. Chop up some onion, carrots, and celery and put them in the pot. It will take about 5 minutes of sauting until the vegetables are soft. Add the minced garlic and cook for one more minute. You can use chicken or vegetable broth, pasta, oregano, basil, salt, and pepper. Also add diced tomatoes and cannellini beans. Bring to a boil, then lower the heat and let it cook on low for 10 to 15 minutes, or until the pasta is done. Add chopped kale and stir. Cook for 5 more minutes, or until the kale wilts. If the seasonings need to be changed, do so now. Serve hot with grated Parmesan cheese and crispy bacon on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A comforting and flavorful bean soup with crispy bacon, perfect for a cozy meal. Pair it with cornbread or a sandwich for a complete and satisfying experience.

Ingredients: 1 lb dried navy beans, soaked overnight. 8 cups chicken broth. 1 lb bacon, chopped. 1 onion, finely chopped. 3 carrots, peeled and diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside. In the same pot, saut the onion, carrots, celery, and garlic until softened. Add soaked navy beans, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours or until beans are tender. Remove the bay leaf and blend a portion of the soup for a creamier texture if desired. Stir in the crispy bacon and let it simmer for an additional 10 minutes. Adjust seasoning to taste. Serve hot with cornbread or a sandwich. Enjoy your hearty Bean and Bacon Soup!

Prep Time: 15 minutes

Cook Time: 120 minutes