Description
A hearty, comforting soup featuring creamy white beans, tender kale, crispy pancetta, and a savory Parmesan finish.
Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 1 teaspoon dried thyme
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and thyme, cooking for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add white beans and kale, cooking until kale is tender, about 10 minutes.
- Using an immersion blender, partially blend the soup until creamy but still chunky. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to pot.
- Stir in heavy cream and Parmesan cheese until well combined. Season with salt and pepper to taste. Simmer for 5 more minutes.
- Ladle soup into bowls and top with crispy pancetta and additional Parmesan cheese before serving.
Notes
You can customize the seasonings to taste.