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Beef, Kale & White Bean Soup

by , Chef, Seattle, Washington

Beef, Kale & White Bean Soup
Easy Recipe

Serves 6 to 8

  • 1 tablespoon olive oil
  • ½ cup diced bacon
  • 2 pounds Certified Piedmontese stew meat (cut into ½-inch pieces)
  • 2 tablespoons minced garlic
  • 1 cup diced onions
  • 1 cup chopped fennel
  • 1 cup chopped celery
  • 3 cups navy beans, soaked overnight and drained
  • 8 cups beef stock
  • 2 cups chopped kale
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped sage
  • 1 tablespoon fresh chopped oregano
  • Salt
  • Pepper

In a medium stockpot, heat oil and bacon to render out the fat. Then add beef, onions, and garlic and sauté until onion starts to caramelize. Add fennel, celery, and beans and cook for about 10 minutes, stirring constantly to prevent sticking on the bottom of the pot. Add stock and bring the soup to a boil, then reduce heat to low and let simmer for 30 minutes. Add kale and herbs and continue to simmer for 20 more minutes. Season with salt and pepper as needed. The soup is ready when the beans are cooked through (they have a soft bite and a creamy texture).

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