Bacon-And-Kale Minestra

• 1 tablespoon extra virgin olive oil (EVOO)
• 13 lb smoky bacon, chopped (about 6 slices)
• 12 lb red potatoes, cut into small cubes
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 1 lb kale, stemmed and shredded (or chopped)
• 6 cups chicken stock
• 1 (15 1/2 ounce) can cannellini beans, rinsed
• 18 teaspoon freshly grated nutmeg
• salt and pepper
• grated parmigiano-reggiano cheese, for serving

1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat.
2. Add the bacon and cook until browned, about 5 minutes.
3. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes.
4. Add the kale, cover and cook until wilted, about 5 minutes.
5. Stir in the chicken stock, beans and nutmeg; season with salt and pepper.
6. Cover and bring to a boil, then lower the heat and simmer for 10 minutes.
7. Serve in shallow bowls with the cheese on top.

extra virgin olive oil, smoky bacon, red potatoes, onion, garlic, kale, chicken stock, cannellini beans, nutmeg, salt, cheese

Taken from www.food.com/recipe/bacon-and-kale-minestra-406659 (may not work)