- In your soup pot, fry up the bacon until crisp. Remove bacon and place on paper towel. Pour out all but 1 Tbsp of bacon fat.
- Add olive oil. Over medium heat, add onions, carrots, and celery. Add big pinch of salt. Cook until tender (about 10 minutes).
- While the vegetables are cooking, make a puree out of anchovies and garlic (with mortar and pestle or a chef knife on a cutting board). Add purée to vegetables. Cook over medium heat for 2 minutes, stirring constantly.
- Add white wine. Cook down for a minute. Add potatoes and turnips. Add enough stock and/or water so that the vegetables are covered. Throw in a parmesan rind. Bring to the boil. Turn down to a simmer. Cover and cook for 20 minutes.
- Add white beans and cook for another 20 minutes with the lid off. You want the potatoes, turnips, and beans to start to fall apart and thicken the soup.
- Fry up the sausage in a separate pan until almost cooked through. Slice and add to the soup.
- Stack all the kale leaves. Slice into 1"pieces and add to the soup.
- Taste. Add salt, pepper, lemon juice, and/or sherry wine vinegar.
- Serve topped with chopped parsley, parmesan, bacon, olive oil, and crunchy salt.
This soup is very easy to make. You can soak beans overnight or just use any canned/jarred white beans. Find every vegetable scrap in your fridge from old onion slices to wilted bok choy to rubbery carrots to a stump of brown fennel. All should go in. All will taste good. This is the template.
It's always tastier and thicker the next day. Freezes beautifully.