White Bean Kale Soup with Pancetta
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Course
Soup
-
Cuisine
Italian-American Fussion
White Bean Kale Soup with Pancetta
Report
This white bean kale soup with pancetta is hearty, cozy, and perfect for cold winter days!
Share:
Ingredients
- 2 ounces pancetta diced
- 1/2 onion chopped, medium
- 1 tablespoon olive oil
- 4-5 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 2 cups water
- 3/4 pounds potatoes halved, little
- 2 White beans drained, canned
- 5 Italian seasoning dashes
- 1 kale torn & tough stems removed, small bunch
- 1/2 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Heat oil in a large soup pot on medium-high heat. Add the pancetta and onion and cook until until the onions are lightly browned and the pancetta's fat is rendered and it's crispy (about 5-7 minutes).
- Stir in the garlic and cook for about 30 seconds or until fragrant.
- Add the veg broth, water, potatoes, beans, Italian seasoning, and kale. Increase heat to high and bring to a boil, then reduce the heat to medium-low, cover with the lid slightly ajar, and cook for 15-20 minutes.
- Once the potatoes are cooked, add the cream and season with salt & pepper to taste. Let it heat through then serve.
Notes
- I use little potatoes because they're easy, but feel free to sub in normal sized ones.
- Serves 4-6.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
