Kale and White Bean Soup

3 slices bacon, finely chopped
1 TBSP olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
4 cups chicken broth
4 cups cannellini beans
1-2 sprigs fresh rosemary and sage
3 cups chopped kale
salt and pepper to taste

1. In a heavy bottomed soup pot, cook the bacon over medium heat until the bacon is crisp, 10-12 minutes. Add the olive oil, increase the heat to medium-high and add the onions and garlic. Cook until the onion is translucent, 5-7 minutes.

2. Add all the other ingredients. Reduce the heat to medium low and simmer for 15 minutes.

3. Use an immersion blender to puree 1/2 the soup, just until the broth has a creamy consistency. Don’t over blend, you will still want to have 1/2 the beans intact. Bring the soup back to a quick boil.

4. Remove from heat and add the kale. Season to taste with salt and pepper.

From The Rodale Whole Foods cookbook.