Ingredients
Equipment
Method
Cook pancetta
- In a Dutch oven over medium heat, cook the diced pancetta (or turkey bacon) until crispy, then remove and set aside.
Build the soup base
- In the same pot, sauté the diced onion in the rendered fat for 4 minutes until softened, stirring as needed.
- Add the minced garlic and red pepper flakes and cook for 1 minute, just until fragrant and sizzling.
Simmer for flavor
- Add the chicken broth, diced tomatoes, drained cannellini beans, Italian seasoning, and parmesan rind, then bring to a simmer and cook for 20 minutes.
- Remove the parmesan rind and mash some of the beans to thicken the broth.
Finish with chicken and kale
- Stir in the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted and tender.
- Season with salt and black pepper to taste, then top each bowl with pancetta, parmesan, a drizzle of olive oil, and a squeeze of lemon.
Notes
Pro tip: mashing a portion of the beans right in the pot creates a naturally thick, spoon-coating texture without cream. Store leftovers in the fridge up to 4 days; reheat gently, adding a splash of broth if needed. Freezing is yes for up to 2 months, though kale may soften further on reheating. For a lighter swap, use turkey bacon instead of pancetta to reduce saturated fat while keeping the smoky topping.