Add bacon and 1 Tbl olive oil to a small pot over medium- low heat. Cook approximately 5-6 minutes, stirring occasionally, until much of fat has rendered off, and bacon is just beginning to get nice and crispy.
Add onions, stir occasionally and continue to cook until soft and translucent, 6-7 mins.
Add sausage, carrots,fennel, chillies flakes, and a few good grinds of pepper. Continue to cook for approximately 10 minutes, stirring occasionally and breaking sausage into small pieces with back of spoon as it cooks.
Add 2 Tbl of olive oil stir in the tomatoe paste and garlic and cook for 3 more minutes.
Stir in the tomatoes, chicken stock, beans, 3/4 tsp salt, and kale.
Increase heat to high until the soup Starts to simmer. Reduce the heat to low and Simmer for 30 minutes. Season to taste with sale and pepper
Serve with crostini added to soup or on the side.
Using a vegetable peeler top each serving with shavings of Parmigiano-Riggiano.
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 123 (44%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19.1mg||6 %|
|Sodium 691.6mg||24 %|
|Potassium 979.1mg||26 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 22.7g|
|Protein 11.9g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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