Ingredients
Equipment
Method
Brown pancetta
- In a large pot, cook the pancetta until crispy, then remove and set aside. Keep the heat at medium so the fat renders without burning, and watch for deep golden-brown edges.
Build the soup base
- Sauté onion, celery, and garlic in the pancetta fat for 5 minutes. Cook until the onion turns translucent and the garlic smells fragrant.
- Add diced tomatoes, broth, rosemary sprigs, parmesan rind (if using), and Italian seasoning, then bring everything to a boil. Adjust heat as needed to maintain a steady, active simmering boil.
Simmer and thicken
- Add cannellini beans and simmer for 20 minutes. Keep it bubbling gently so the beans soften and the flavors meld.
- Remove the rosemary sprigs and parmesan rind, then mash about a third of the beans in the pot to thicken. Mash directly in the soup until you see a creamier consistency.
Wilt kale and finish
- Add kale and simmer for 5–8 minutes, until wilted. Stir occasionally so the greens cook through evenly.
- Season with salt and black pepper, then drizzle with olive oil and top with parmesan shavings and the reserved pancetta. Serve hot with crusty bread.
Notes
For extra depth, let the parmesan rind simmer with the broth, then remove it before mashing. Store leftovers in the fridge up to 4 days in a covered container; reheat gently on the stove. Freezing is okay, but the kale may soften further after thawing—stir it back in during reheating if you want better texture. For a lighter option, use vegetable broth instead of chicken broth and swap pancetta with olive oil or smoked paprika for a similar savory note.