Ingredients
Equipment
Method
Crisp the pancetta
- Heat a Dutch oven over medium heat and cook the diced pancetta until crispy, stirring occasionally, about 6 minutes; set the pancetta aside when done and keep the fat in the pot.
Build the broth base
- Add the diced onion, diced celery, and minced garlic to the pancetta fat and sauté for 5 minutes, stirring until softened and fragrant and the vegetables look glossy.
- Stir in the diced tomatoes, chicken or vegetable broth, fresh rosemary sprigs, parmesan rind (if using), and Italian seasoning; bring everything to a boil over high heat, then reduce to maintain a steady simmer.
Simmer and thicken
- Add the drained cannellini beans and simmer for 20 minutes until tender, with small bubbles consistently breaking the surface.
- Remove the rosemary sprigs and parmesan rind, then mash about a third of the beans in the pot to thicken, until the mixture looks slightly creamy and body thickens.
Wilt kale and finish
- Add the chopped kale and simmer for 5-8 minutes until wilted and dark green, with the leaves softened throughout.
- Season with salt and black pepper to taste, then drizzle with olive oil and top with parmesan shavings and the reserved pancetta.
Serve
- Serve the soup hot with crusty bread on the side so you can dip and scoop as you eat.
Notes
Pro tip: mash the beans directly in the pot—mashing about one-third keeps the soup thick but still chunky. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat. Freezing is okay for up to 2 months, though kale may soften more after thawing. For a lighter version, use vegetable broth and turkey bacon or omit the pancetta and add an extra drizzle of olive oil for richness.