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White Bean, Bacon & Kale Soup

White Bean, Bacon & Kale Soup

 

This quick & easy soup is sure to please the crowd.  Perfect for the start of fall!  Here’s what you’ll need:

–  a few carrots (4-6) diced

–  a few celery stalks (4ish) diced

–  white onion diced

–  4-5 cloves of garlic

–  carton of vegetable stock

–  1/4 can tomato paste

–  1 can of great northern white beans

–  1 package of lightlife tempeh fakin’ bacon

– 15 kale leaves

–  few sprigs of fresh rosemary, or a dash of dried

–  1 bay leaf

–  salt & pepper

– olive oil

 

Directions:

1.  Dice up carrots, onions, celery and garlic.  Sautee in oil until translucent, adding salt & pepper (and onion powder, garlic powder, whatever you enjoy!).

2.  While veggies are cooking, slice the tempeh into square chunks and cut up the kale.

3.  Put the veggies in a large pot with the vegetable stock, spoonful of tomato paste, rosemary and bay leaf.  Add the tempeh bacon and can of beans, bring to a boil and then let simmer on low.

4.  Lastly, toss the kale into the soup.  Let simmer until you’re ready to eat!

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