INGREDIENTS

• 128g roasted Red Tomatoes, drained(2 Tbsp marinade reserved)
• 2 strips bacon (or turkey bacon)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 Tbsp fresh sage, chopped
• 1/2 bunch fresh kale, rinsed and thinly sliced, ribs removed
• 1.10 liters chicken stock
• 128 grams Gigandes Beans in Vinaigrette, drained
• Salt and freshly ground pepper

Preparation

• Heat the tomato marinade in a soup pot over medium heat.
• Add bacon and saute until beginning to brown, about 3-5 minutes.
• Add carrots, celery and sage. Season with salt and pepper and saute.
• Add roasted tomatoes and kale, saute for 2-3 minutes and then add chicken stock.
• Bring soup to a boil, reduce heat and simmer for 15 minutes. Add beans during last 5 minutes of cooking.
• Season with salt and pepper before serving.