Bacon, Beans & Greens Soup with Tomato
HOME > Recipes > Bacon, Beans & Greens Soup with Tomato

Bacon, Beans & Greens Soup with Tomato

"When I'm fighting a cold, John makes greens-and-beans soup, a childhood fave that my mom used to make." —Rach


  • 2 tbsp. olive oil

  • ½ lb. smoky, very meaty slab bacon, finely chopped

  • 2 leeks, trimmed, then halved lengthwise and sliced

  • 1 red onion, chopped

  • 2 large carrots, finely chopped

  • 2 ribs celery with leafy tops, chopped

  • 4 cloves garlic, chopped

  • 1 large fresh bay leaf

  • A bundle of fresh thyme, parley and sage, tied

  • Salt and pepper

  • 1 small head escarole, coarsely chopped

  • 1 bunch Lacinato kale, stalks removed, leaves shredded

  • 1 can (15 oz.) cherry tomatoes or baby Roma tomatoes or diced tomatoes

  • 2 cups (12 to 15 oz.) passata, tomato puree, or tomato sauce

  • 6 cups chicken stock (or a combination of chicken and beef stock)

    • 1 can (about 15 oz.) cannellini beans, drained


Step 1

In a Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the bacon and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the leeks, onion, carrots, celery, garlic, bay leaf, and herb bundle; season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Add the escarole and kale. Cook, stirring, until the greens wilt, about 2 minutes. Stir in the tomatoes, passata, stock, and beans. Bring to a boil, then reduce the heat to medium and simmer until the flavors meld, 15 to 20 minutes. Discard the herb bundle before serving. 

The Tools You'll Need

You May Also Like

If this isn't comfort in a bowl, we don't know what is.
"Making chicken and waffles creates a lot of dirty dishes, but, man, is it worth...
This simple side only takes five ingredients, but it's got plenty of flavor.