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High Protein White Bean Soup

High protein white bean soup with a hearty Italian-style broth, cannellini beans, shredded chicken, and wilted kale. Pancetta crisps on top and a parmesan rind simmers in for deep savory flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cannellini beans
  • 2 can (15 oz) cannellini beans drained
cooked chicken
  • 2 cup cooked chicken, shredded
pancetta
  • 4 oz pancetta or turkey bacon, diced
kale
  • 4 cup kale, chopped
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
chicken broth
  • 6 cup chicken broth
diced tomatoes
  • 1 can (14 oz) diced tomatoes
italian seasoning
  • 2 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan rind
  • 1 parmesan rind
olive oil
  • 2 tbsp olive oil for serving
parmesan
  • 0.25 cup parmesan for serving
lemon
  • 1 lemon for serving
salt
  • 0.5 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Heat the Dutch oven over medium heat and cook the pancetta (or turkey bacon) until crispy, about 6-8 minutes. Stir occasionally so it browns evenly, then remove and set aside.
Build the base
  1. Sauté the diced onion in the fat for 4 minutes, until softened. Stir in the minced garlic and red pepper flakes and cook for 1 minute.
  2. Add the chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind. Bring to a simmer and cook for 20 minutes.
Thicken and finish
  1. Remove the parmesan rind and mash some of the beans in the pot to thicken the soup. Keep the soup at a gentle simmer.
  2. Add the shredded chicken and chopped kale. Simmer for 5-7 minutes, stirring once, until the kale is wilted.
  3. Season with salt and black pepper to taste. Ladle into bowls and top with the reserved pancetta, parmesan, a drizzle of olive oil, and lemon.

Notes

Pro tip: mashing some beans directly in the pot thickens the broth without needing any flour. Store in an airtight container in the refrigerator for up to 4 days and reheat gently; freezer yes (up to 3 months), though kale can soften more on thawing. For a lighter option, swap pancetta for turkey bacon and use reduced-sodium chicken broth.