Ingredients
Equipment
Method
Cook the pancetta
- Heat a large Dutch oven over medium heat and cook the pancetta until crispy, 6-8 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pot.
Sauté aromatics
- In the same pot, sauté the onion, celery, and garlic in the pancetta fat for 5 minutes. Stir until the onion is softened and fragrant.
Build the soup base
- Add the diced tomatoes, broth, rosemary sprigs, parmesan rind if using, and Italian seasoning, then bring to a boil. Continue boiling briefly to fully combine the flavors.
Simmer beans
- Add the cannellini beans and reduce to a steady simmer. Simmer for 20 minutes, stirring occasionally.
Thicken with mashed beans
- Remove the rosemary sprigs and parmesan rind from the pot. Mash about a third of the beans in the soup to thicken the broth, then stir well.
Wilt the kale
- Add the chopped kale and simmer until wilted, 5-8 minutes. Stir through until the greens are tender but still bright.
Finish and serve
- Season with salt and black pepper to taste. Ladle into bowls, drizzle with olive oil, top with parmesan shavings and the pancetta, and serve with crusty bread.
Notes
Pro tip: mashing about a third of the beans is what gives this soup its creamy texture without heavy cream. Store in an airtight container in the refrigerator for up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is OK for up to 2 months—add kale after thawing if you want the greens freshest. For a lighter option, use turkey bacon or omit pancetta and add a drizzle more olive oil for a similar savory finish.