Instructions
Cook time: 26 minutes
Cut half of loaf into bite-size pieces + toast if soft (this soup is best made with stale bread)
Heat soup pot over medium; chop bacon + add to pot then cook, flipping frequently, until browned + cooked through, 4-6 min; leave bacon in pot + reserve cooking fat
Dice onion + carrots; heat 1⅓ tbsp + reserved fat in soup pot over med; add veggies + cook 4-5 min until softened; add container of broth, rinsed beans, marinara + half bag of kale
Simmer 10 min; add toasted bread to soup + simmer 3-4 min until bread is softened; add an additional ⅔ cup water if soup is very thick
Taste + season with salt/pep then ladle into bowls; sprinkle each bowl with 1⅓ tbsp parm + a drizzle of olive oil
