Tuscan White Bean, Kale, Pancetta, and Polenta Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
7 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan White Bean, Kale, Pancetta, and Polenta Soup
Description
The Tuscan White Bean, Kale, Pancetta, and Polenta Soup centers around white beans cooked until tender, either pre-soaked dried beans or canned for convenience. Sautéed pancetta adds a salty, rendering crispy bits that complement the soft beans and kale. Aromatics like onion, garlic, carrot, and celery create a balanced vegetable base. Kale adds a robust, mild bitterness and texture that holds up during simmering. Polenta is introduced gradually to the pot, infusing creaminess and thickening the broth.
This soup offers a rustic, cozy experience with its combination of savory pancetta and robust greens in a gently spiced broth simmered with sage. It works well as a nutritious main course alongside crusty bread. The layering of ingredients ensures a mix of textures, from the creamy polenta to the tender beans and crisped pancetta.
For dried beans, soaking overnight and slow cooking with herbs enhances flavor. Adjust salt and pepper at the end to balance. This recipe provides guidance for the bean preparation and polenta addition to avoid over-thickening and maintain a pleasant soup consistency.
Ingredients
- 500 grams White beans if dried, follow instructions on the bag and soak overnight
- sage
- olive oil
- 2 onion diced, or shallot
- 4 cloves garlic minced
- 300 grams pancetta cubed
- 1 carrot diced
- 2 celery diced, small
- 1 lb kale
- 6 cups chicken broth
- 6 cups water
- 1 cup polenta
- salt to taste
- black pepper to taste
Instructions
Dried Beans
- If you're using canned beans, skip this step. After soaking overnight, follow the directions on the bag on how to cook them and add a crushed garlic, sage, salt, and pepper to the water. Drain, remove the sage, and set aside when finished.
Tuscan White Bean, Kale, Pancetta, and Polenta Soup
- So we’re going to start off with some olive oil in a hot pan. a good drizzle should be enough, you can add more after if needed.
- Add the diced shallots (or onion) into the pot and let it sweat for a bit before adding in your garlic.
- Next add the pancetta and let it cook up to your desired level of crispiness before adding the carrots and celery.
- Continuously stirring, wait for the vegetables to soften. Season with salt and pepper.
- Next add in your kale, then slowly add your stock, water, and beans. Bring the pot up to a boil and let it simmer until the kale is tender. (I added the liquid in stages to avoid an overflow)
- Slowly add as much or as little polenta as you'd wish until the soup is your desired level of thickness. It can be closer to porridge texture or liquidly - it's up to you.
- Optional: serve with a drizzle of olive oil, some black pepper, and some cheese on top.
Slow Cooker Method
- Add everything minus the kale into the slow cooker.
- Cook on high for 6 hours or low for 8 hours. When ready to serve, stir in the kale.
Notes
- If using dried beans, soak them overnight and cook them with garlic, sage, salt, and pepper for more flavor before adding to the soup.
- Adjust the amount of polenta added to control the thickness of the soup according to your preference.
- Simmer the soup until kale is tender to achieve soft but structured greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 7g | |
| Calories | 417kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 1077mg | 45% |
| Potassium | 1084mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 8045IU | 161% |
| Vitamin C | 93.8mg | 104% |
| Calcium | 195mg | 20% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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