Potato, Turnip, Kale and White Bean Soup
It's always tastier and thicker the next day. Freezes beautifully.
Ingredients
- 4 slices bacon
- 1 Tbsp olive oil
- 1 onion, peeled and diced
- 6 carrots, peeled and diced
- 4 stalks celery, diced
- salt
- 4 anchovy fillets, packed in oil
- 4 cloves garlic
- 3/4 cup white wine or Lillet Blanc
- 12 Yukon Gold or German butterball potatoes, peeled, halved and sliced
- 8 white turnips, peeled, halved and sliced
- 8–10 cups liquid (any combination of chicken stock, vegetable stock or water)
- parmesan rind
- 2 cups white beans (navy, cannellini, great northern or butter)
- 1 head kale (or any hearty green like chard, spinach, bok choy or collards)
- salt and pepper
- lemon juice
- sherry wine vinegar
- chopped parsley
- parmesan cheese
- cooked bacon, shopped or crumbled
Equipment
- cutting board and knife
- measuring cup
- soup pot
- fry pan for sausage
Directions
- 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.
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