White Bean Soup with Crispy Kale
Description:
Ingredients
- 4 ounces diced pancetta
- Olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 cups vegetable or chicken broth
- 1 1/2 pounds yukon gold potatoes, diced into 1/2-inch cubes (no need to peel)
- 5 ounces curly kale leaves (from a salad-ready container)
- 1 15-ounce can of cannellini or a smaller white bean, drained and rinsed
- 1/2 cup finely grated parmesan
- Sour cream, to serve