Smoky Bean and Bacon Soup With Kale Pesto

Smoked Real Salt is an easy and healthy way to add a touch of smoky flavor to any dish. It’s one of the ingredients that gives this bean and bacon soup its deep, hearty warmth. The vibrant green kale pesto adds a beautiful contrast, brightening up this rustic, nourishing soup that’ll carry you through the last chilly days of winter and into spring.

Ingredients:

For the Soup:

• 12 oz. thick-cut bacon, cut into chunks

• 1 Tbsp. butter

• 1 Tbsp. reserved bacon fat

• 3 leeks, split down the middle, rinsed, and cut into chunks (or substitute yellow onions)

• 3 cloves garlic, sliced

• 1 tsp. Real Salt Organic Garlic Salt

• 1 tsp. Real Salt Organic Onion Salt

• 1/2 tsp. cracked black pepper

• 3 cans white beans, drained and rinsed

• 1.5 qt. chicken bone broth

• 2 bay leaves

• 1/2 small green cabbage (or 1/4 large cabbage), cored and cut into big chunks

• 1/4 tsp. Smoked Real Salt (we used the Chef’s Blend) and more to garnish

For the Kale Pesto:

• 2 cups kale, stems removed and roughly chopped

• 1/2 cup pine nuts, lightly toasted

• 1 clove garlic, minced

• 1 cup grated Parmesan cheese

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice (about 2 small lemons)

• Real Salt Kosher Salt, to taste

• Cracked black pepper, to taste

For Garnish:

• Smoked Real Salt

• Grated Parmesan cheese

• Sourdough bread

• Butter

Instructions:

1. In a heavy pot over medium heat, cook bacon until crisp and lightly browned.

2. Remove bacon and set aside. Pour off bacon grease, reserving 1 Tbsp. for the soup.

3. Add reserved bacon fat and butter to the pot. Add leeks and sauté over medium heat until lightly caramelized.

4. Stir in garlic, Real Salt Garlic Salt, Real Salt Onion Salt, and black pepper. Sauté for 1-2 minutes.

5. Add white beans, chicken bone broth, and bay leaves. Bring to a boil, then reduce heat to a simmer.

6. Add chopped cabbage and simmer for 15 minutes until wilted.

7. Finish with 1/4 tsp. Smoked Real Salt, or adjust to taste.

For the Kale Pesto:

1. Toast pine nuts in a dry pan over low heat, shaking the pan until golden brown. Remove from heat.

2. In a food processor, combine kale, toasted pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped.

3. With the processor running, drizzle in olive oil and blend until smooth.

4. Taste and season with Real Salt Kosher Salt and black pepper to your liking.

To Serve:

Ladle soup into bowls, and top with a spoonful of kale pesto, a sprinkle of Parmesan, and a finishing touch of Smoked Real Salt. Serve with buttered sourdough bread and enjoy!