White Bean & Kale Soup

INGREDIENTS

• 10 slices of bacon

• 1 bunch kale, though stems removed, and leaves chopped.

• 1 cup chopped onion

• 1 cup chopped celery

• 1 tablespoon minced garlic

• 1/2 cup dry white wine

• 1/4 cup all purpose flour

• 1 (32 oz.) carton of chicken broth

• 2 (15.5 oz) cans cannellini

• 1 cup heavy whipping cream

• 1 tablespoon of chopped fresh rosemary

• 1/2 teaspoon garlic salt

• 1/2 teaspoon ground black pepper

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INSTRUCTIONS

• Cook bacon until crispy. Drain on paper towel, reserve 2 tablespoons drippings in pan.

• Add kale, onion, celery and garlic to pan; cook, stirring frequently until kale is tender - about 10 minutes.

• Add flour; cook for 2 minutes stirring constantly. Gradually stir in broth, beans, cream, rosemary, garlic, salt and pepper. Bring to a boil over medium-high heat; reduce and simmer for 20 minutes. Throw on the bacon bites and eat away. Mmmmmm