White Bean Soup with Pancetta & Kale
This White Bean Soup recipe is one of my favorite easy soup recipes for cold nights. It is a perfect weeknight dinner idea and also works well for times when you want to avoid the grocery store, as it uses pantry staples and is super substitution-friendly.
For this version of White Bean Soup, I use fresh rosemary from my garden, pancetta, and kale. I love the earthy, aromatic rosemary with the creamy white beans. I can hardly wait to dig into it while it’s simmering! To keep myself occupied I usually whip up a batch of Sour Cream and Chive Drop Biscuits to serve alongside the soup. A seriously impressive weeknight meal, done in about an hour. Boom.
Servings
4
Ready In:
1 hour 15 min
Good For:
Lunch, Dinner
Ingredients
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 2 garlic cloves, minced
- 1 large leek, chopped
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 1/2 tbsp fresh rosemary, minced
- 1 tsp dried or fresh thyme
- 2 bay leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 cups chicken bone broth or stock
- 2 15 oz cans great northern beans
- 1 15 oz can cannellini beans
- 3 cups lacinato kale, chopped
- 1/4 cup white wine
- shaved parmesan cheese, for serving
Cook’s note:
This White Bean soup recipe is incredibly versatile. Here I use pancetta and kale, but you could easily swap in bacon or spinach or any even prepare it totally vegetarian!
If you don’t have a bottle of white wine open, as I always do, white wine vinegar works beautifully in this easy soup recipe as well.
Step by Step Instructions
Step 1
Add olive oil to a large dutch oven and heat over medium heat. Add pancetta and cook until lightly browned, about 7 minutes.
Step 2
Add leek and garlic. Continue cooking over medium heat until leek is soft, about 5 minutes.
Step 3
Add the carrot, celery, and spices. Continue cooking until vegetables have softened, about 7-8 minutes.
Step 4
Add the beans, broth, and kale. Bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes.
Step 5
Taste for seasoning and add salt and pepper as necessary. Remove bay leaves. Using an immersion blender, blend about 1/2 of the soup leaving plenty of beans and vegetables intact.
Step 6
Add the wine and cook for five additional minutes over low heat. Divide among bowls and top with grated parmesan cheese, if desired.
Want more soup recipes? Me too. Why not try my Pasta e Fagioli? It’s another weeknight winner!
White Bean Soup with Pancetta and Kale
Ingredients
- 2 tbsp Olive Oil
- 4 oz Pancetta, diced
- 2 Garlic Cloves, minced
- 1 Large Leek, chopped
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 1 1/2 tbsp Fresh Rosemary, minced
- 1 tsp Dried Thyme
- 2 Bay Leaves
- 2 tsp Kosher Salt
- 1 tsp Black Pepper, freshly ground
- 6 cups Chicken Stock or Bone Broth
- 2 15 oz Cans Great Northern Beans
- 1 15 oz Can Cannellini Beans
- 3 cups Lacinato Kale, stems removed and chopped
- 1/4 cup White Wine
- Shaved Parmesan, for serving
Instructions
- Add olive oil to a large dutch oven and heat over medium heat. Add pancetta and cook until lightly browned, about 7 minutes.
- Add leek and garlic. Continue cooking over medium heat until leek is soft, about 5 minutes.
- Add the carrot, celery, and spices. Continue cooking until vegetables have softened, about 7-8 minutes.
- Add the beans, broth, and kale. Bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes.
- Taste for seasoning and add salt and pepper as necessary. Remove bay leaves. Using an immersion blender, blend about 1/2 of the soup leaving plenty of beans and vegetables in tact.
- Add the wine and cook for five additional minutes over low heat. Divide among bowls and top with grated parmesan cheese, if desired.
Cook's Notes
Not quite what you’re looking for tonight? No problem.
I’m sure I have a dinner recipe you’ll love! Search my Recipe Index to search for something new!
