Ingredients
Equipment
Method
Cook the pancetta
- Cook the pancetta in a large pot over medium heat until crispy, then remove and set aside.
- Reserve the rendered fat in the pot for sautéing the vegetables.
Build the soup base
- Sauté the onion, celery, and garlic in the reserved fat for 5 minutes, stirring until fragrant and softened.
- Add the diced tomatoes, broth, rosemary sprigs, parmesan rind if using, and Italian seasoning, then bring the mixture to a boil.
Simmer and thicken
- Add the cannellini beans and simmer for 20 minutes.
- Remove the rosemary and parmesan rind, then mash about a third of the beans in the pot to thicken the broth.
Wilt the kale and finish
- Add the kale and simmer for 5-8 minutes until wilted.
- Season with salt and pepper, then drizzle with olive oil and top with parmesan shavings and the pancetta.
Notes
For the creamiest texture, mash the beans while they’re hot so the starch blends into the broth. Store leftovers covered in the refrigerator for up to 4 days; reheat gently, adding a splash of broth if needed. Freezing works for the soup without the toppings—freeze up to 2 months and thaw/reheat, then add fresh olive oil and parmesan. For a lighter option, use turkey bacon in place of pancetta and choose vegetable broth.