White bean, Kale and Bacon soup

This white bean soup recipe makes 4 servings.

Ingredients:

• 1 can Great Northern beans, drained
• 4 cups vegetarian broth
• 3 slices soy bacon, chopped (SmartBacon)
• 1 minced onion
• 3 stalks celery, minced
• 4 cloves garlic, minced
• 1/2 tsp. turmeric
• 1 bay leaf
• 1 teaspoon lemon juice
• pepper, to taste
• salt, to taste
• 2 tablespoons grated Parmesan cheese

Preparation:

 Cook bacon in oil in a Dutch oven or stockpot over medium-low heat until crispy. Remove and reserve to use as a garnish. Increase heat to medium. Add onion, celery and garlic to the oil. Sauté until tender. Stir in turmeric near the end.

Add broth and bay leaf. Simmer about 20 minutes, adding additional stock or water as needed. (optional: puree 1/4 cup of the soup in a food processor or blender and return to pot.) Adjust consistency with more stock or water if necessary.

Add kale and beans, simmer for 15 minutes longer.

 Season with lemon juice, pepper and salt.

 Serve garnished with Parmesan cheese and crumbled bacon.