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White Bean & Kale Ragout

Soups and Salads

Full of rustic Italian flavors, this hearty bean dish uses turkey bacon for a reduced-calorie recipe.


  • 1 tbsp. olive oil
  • 2 pieces nitrate-free turkey bacon, cut crosswise into thin strips
  • 2 tsp garlic, minced
  • 3 cups packed thinly sliced kale leaves, stems removed
  • 1 1/2 cups reduced-sodium, fat-free, organic chicken broth
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 tbsp. fresh thyme, chopped
  • sea salt
  • freshly ground black pepper


  1. Preheat oven to 400 F
  2. In a heavy lidded sauté pan, heat 1 tbsp. of olive oil and cook the turkey bacon until brown, about 5 minutes. Add the garlic and sauté for 30 seconds. Add the kale and raise the heat to high. Continue sautéing for about 1 minute or until the kale starts to wilt.
  3. Add the broth, beans and 1/2 tbsp. of thyme. Bring to a boil then reduce heat to medium and cover. Cook for 5 minutes and remove from heat. Season with salt and pepper and serve warm.
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