Creamy Tuscan Bean Soup

Ingredients

• 1/2 pound bacon chopped

• 1/2 onion chopped

• 1 celery rib chopped

• 2 carrots chopped

• 2 garlic cloves chopped

• 1 teaspoon Italian seasoning

• 3-4 cups chicken or vegetable broth

• 3 cans cannellini beans 15 oz not drained

• 1 cup heavy cream

• Juice of half of a lemon

• 3 cups chopped kale

• Salt and pepper

• Red pepper flakes

• 1/3 cup Parmesan

Directions

1. Cook the bacon in a Dutch oven or large pot until crispy and remove with a slotted spoon.

2. Add the onion, celery and carrot. Cook until softened about 5 minutes. Add the garlic and Italian seasoning and cook a minute or two. Add 3 cups broth and the beans. Bring to a simmer and cook for about 10 minutes. For thicker soup mash some of the beans.

3. Add the heavy cream and lemon juice and continue cooking until thickened. Stir in the kale and cook until wilted about 5 minutes. Season with salt and pepper and red pepper flakes.

4. Add more broth if the soup is too thick for your liking. Remove from heat and stir in the Parmesan. Top with the cooked bacon and serve with crusty bread.