How To Make Leek & Butter Bean Soup with Crispy Kale & Bacon
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large leeks, washed and sliced
- 2 cloves of garlic, minced
- 2 cans of butter beans, drained and rinsed
- 4 cups of vegetable broth
- 1 cup of water
- 4 slices of bacon, cooked and crumbled
- 2 cups of kale, stems removed and torn into pieces
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add the leeks and garlic, and cook until softened, about 5 minutes.
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Add the butter beans, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
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Using an immersion blender or a regular blender, blend the soup until smooth. Season with salt and pepper to taste.
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In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the kale and sauté until crispy, about 5 minutes. Remove from heat and set aside.
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Ladle the soup into bowls and top with crispy kale and crumbled bacon.
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Serve hot and enjoy!
Nutrition
- Calories : 284kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 7mg
- Sodium : 926mg
- Total Carbohydrates : 35g
- Dietary Fiber : 10g
- Sugar : 4g
- Protein : 15g
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