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White Bean Kale Soup with Pancetta

This white bean kale soup with pancetta is hearty, cozy, and perfect for cold winter days!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Course: Soup
Cuisine: Italian-American Fussion

Ingredients

  • 2 ounces pancetta diced
  • 1/2 medium onion chopped
  • 1 tablespoon olive oil
  • 4-5 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 3/4 pounds little potatoes halved
  • 2 cans white beans drained
  • 5 dashes Italian seasoning
  • 1 small bunch kale torn & tough stems removed
  • 1/2 cup heavy/whipping cream
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. 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). 
  2. Stir in the garlic and cook for about 30 seconds or until fragrant.
  3. 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.
  4. 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.