Heat a tablespoon of olive oil in a pan over a medium/low heat. Finely slice the onion and garlic. Add to the pan and sweat until tender. Add the chili flakes and rosemary and stir well to combine, cooking for a minute until fragrant.
Step 2
Add the tomatoes and stock and bring to a simmer for a few minutes to reduce a little.
Step 3
Whilst the soup is simmering, heat the remaining olive oil in a skillet and cook the bacon until crispy on both sides. Set aside.
Step 4
Add the kale leaves to the pan and continue to cook for a further 5 minutes until just tender.
Step 5
Crumble the crispy bacon over the soup and scatter with fresh Parmesan to serve.
Ingredients
Parmesan Cheese – 2 teaspoon, grated
Bacon – 2 slice – 6″ long
Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 2 cup