White Bean & Kale Soup

Adapted from The Family Circle Cookbook
Serves 8

My kids insisted that I put this in "Kid's Favorites." May God bless you with children that will eat kale. They really do love this soup, though. I've tried kale in other recipes, and for some reason, it just tastes especially good with the combination of flavors in this soup.

2 15-oz. cans navy beans (or other white beans), drained and rinsed
3 stalks celery, diced
2 medium-sized carrots, pared and sliced
1 medium-sized onion, diced
1 clove garlic, finely chopped
2 ounces bacon, diced
46 ounces chicken broth (Imagine Organics is the best--see links)
1/2 tsp. pepper
1 bunch fresh kale, washed, stems removed, and coarsely chopped*
1/2 cup small shell pasta*
Grated Parmesan cheese*

1. Heat bacon in a large saucepan or Dutch oven over medium-high heat and cook until fat begins to render. Add celery, carrot, onion, and garlic and cook stirring frequently, 5 minutes. Add all but 1 cup of beans, chicken broth, and pepper.
2. Mash the reserved cup of beans and add it to the soup. Add kale. Bring to boiling over high heat. Lower heat; simmer 10 minutes or until all ingredients are heated through and kale is tender.
3. Meanwhile, prepare pasta according to package directions; drain. Stir pasta into soup. Serve with freshly grated Parmesan cheese.

*Notes on these ingredients:
1) Buy organic kale if possible. All dark, leafy greens soak up nitrates from the soil. Organic soil will have far less nitrates than soil that has been treated with chemical fertilizers. Nitrates attack the intenstinal system; the FDA warns pregnant or nursing women and infants to avoid nitrates.
2) You may use rice pasta for those who are gluten intolerant. Tinkyada makes small shell rice pasta.
3) Those with dairy allergies can simply eliminate sprinkling the Parmesan on their soup.