White Bean Soup
You’ll be amazed at how easy it is to put this ultra-satisfying White Bean Soup together. Made in one pot with a good-for-you blend of canned cannellini beans, kale, fried pancetta, vegetables, and broth, every spoonful is creamy and indulgent.
Servings: 6
Ingredients
- 4 oz pancetta
- 1 tsp olive oil
- 2 celery diced
- 2 large (or 3 medium) carrots diced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 tsp italian seasoning
- 1/2 tsp salt plus more to taste
- 1/2 tsp red pepper flakes
- 45 oz 3 cans cannellini beans drained and rinsed
- 32 oz chicken or vegetable broth
- 1/2 bunch of kale stems removed and chopped
- 1/4 cup parmesan cheese grated, plus more for garnish
- 2 tbsp lemon juice
Instructions
- Cook the pancetta in a dutch oven or large pot over medium until crispy; remove with a slotted spoon.
- Add 1 teaspoon of oil to the pot with the pancetta grease, then add the celery, carrots and onion and sauté until soft, about 8 minutes. Add the garlic and cook for an additional 30 seconds, then add the Italian seasoning, salt and red pepper flakes and stir for 30 seconds.
- Next, pour in the beans and broth. Bring the soup to a boil, then reduce to a simmer and simmer for 15 minutes.
- Last, add in the kale, parmesan cheese and lemon juice and stir until kale has wilted, 1-2 minutes.
- Ladle the soup into bowls, then garnish with additional cheese, salt and pepper. Enjoy!
Notes
*Calories are per serving and are an estimation.
*Not a fan of kale? Use 3 oz. spinach instead.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 39g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 1435mg | Potassium: 230mg | Fiber: 12g | Sugar: 3g | Vitamin A: 4030IU | Vitamin C: 10mg | Calcium: 221mg | Iron: 5mg
