Description
A hearty and comforting White Bean Kale Soup with crispy pancetta, tender little potatoes, and a touch of cream. This savory soup combines the creamy texture of white beans with the earthy flavors of kale and the smokiness of pancetta, making it perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 2 ounces pancetta, diced
- 1/2 medium onion, chopped
- 4-5 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups water
Main Ingredients
- 3/4 pounds little potatoes, halved
- 2 cans white beans, drained
- 5 dashes Italian seasoning
- 1 small bunch kale, torn & tough stems removed
Finishing Touches
- 1/2 cup heavy/whipping cream
- Salt and pepper, to taste
Instructions
- Cook pancetta and onions: Heat the olive oil in a large soup pot over medium-high heat. Add the diced pancetta and chopped onions. Cook for about 5-7 minutes until the onions are lightly browned and the pancetta’s fat is rendered and it becomes crispy.
- Sauté garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer soup: Pour in the vegetable or chicken broth and water. Add the halved little potatoes, drained white beans, and Italian seasoning. Toss in the torn kale leaves. Increase the heat to high and bring the soup to a boil. Then reduce heat to medium-low, cover the pot with the lid slightly ajar, and let it cook for 15-20 minutes until the potatoes are tender.
- Finish with cream and seasoning: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to heat through for a few minutes before serving.
Notes
- Use either vegetable or chicken broth based on preference for a vegetarian or meat-based flavor.
- Little potatoes can be substituted with fingerling or baby red potatoes.
- Adjust the amount of garlic and Italian seasoning according to taste.
- For a richer soup, use heavy cream, but half-and-half can be used for a lighter option.
- Remove the tough stems from kale to improve texture in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
