Bacon-And-Kale Minestra

From rachaelraymag.com.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil (EVOO)
• 1⁄3 lb  smoky bacon, chopped (about 6 slices)
• 1⁄2 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 1/2ounce) can cannellini beans, rinsed
• 1⁄8 teaspoon  freshly grated nutmeg
•  salt and pepper
•  grated parmigiano-reggiano cheese, for serving

Directions

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