Preparation time15’
Cooking time15’
Level of difficultyEasy
4 slices of bacon, finely chopped
270 gr. chopped Frankfurter sausages
1 medium onion, finely chopped
1/2 teaspoon garlic, melted
2 tender sprigs of celery, finely chopped
600 gr. (3 medium) potatoes, peeled and chopped
1.4 liters of water
1 cube of broth
80 gr. basil pesto, homemade or commercially purchased
Juice of 1 lemon
1 pinch of red pepper flakes
Salt and black pepper
1 glass of kale leaves
180 gr. milk
50 gr. grated Parmesan
Fresh thyme, for serving
1. In a large saucepan over high heat, fry the bacon until crispy, about 5 minutes. Add the sausage and the onions to the pot and fry for about 5 to 8 minutes. Add the garlic, the celery and the potatoes and cook for 2 minutes. Add the water, the broth, the pesto, the lemon juice, the red pepper flakes and season with salt and pepper. Let the soup simmer vigorously for 2 minutes. Lower the heat and simmer over medium heat for 20-25 minutes until the potatoes are soft.
2. Finally, mix in the kale, milk and parmesan. Cook until the kale dries a little, about 5 minutes. Remove from the heat.
3. Serve the soup with extra parmesan and fresh thyme, if desired.
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