Creamy White Bean "Alfredo" Soup with Bacon, Mushrooms, Kale & Parsley

Directions

1. In a medium saucepan, cook the bacon over medium heat until the edges are golden and the fat renders, about 3–4 minutes.
2. Drain and rinse the cannellini beans in a colander, then let them drain while the bacon finishes.
3. When the bacon is done, add the sliced mushrooms to the pan and cook, stirring occasionally, until they soften, about 3 minutes.
4. Stir in the beans, broth, Alfredo sauce, and a pinch of crushed red pepper, garlic powder, Italian seasoning, and salt; bring the mixture to a boil over medium-high heat.
5. Once boiling, add kale in handfuls, allowing each addition to wilt slightly before adding the next; reduce heat to low and simmer until the kale and beans are tender, about 5 minutes.
6. Meanwhile, rinse and dry parsley on a clean cutting board, strip the leaves from the stems, and mince the leaves.
7. Remove the soup from heat, stir in the parsley, and serve divided into bowls.