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High Protein White Bean Soup

High protein white bean soup with cannellini beans, shredded chicken, and kale simmered into a hearty Italian-style broth. Finish with pancetta, parmesan, olive oil, and lemon for a bright, savory bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

cannellini beans
  • 2 can (15 oz) cannellini beans Drained
cooked chicken
  • 2 cup cooked chicken Shredded
pancetta
  • 4 oz pancetta or turkey bacon Diced
kale
  • 4 cup kale Chopped
onion
  • 1 onion Diced
garlic
  • 4 clove garlic Minced
chicken broth
  • 6 cup chicken broth
diced tomatoes
  • 1 can (14 oz) diced tomatoes
Italian seasoning
  • 2 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan rind
  • 1 parmesan rind
olive oil
  • 1 tbsp olive oil For serving
parmesan
  • 2 tbsp parmesan For serving
lemon
  • 0.5 lemon For serving
salt and pepper
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. In a Dutch oven, cook the diced pancetta over medium heat until crispy, about 6-8 minutes, stirring now and then; remove to a plate when deeply browned.
Build the flavor base
  1. Sauté the diced onion in the pancetta fat over medium heat until softened, about 4 minutes, with translucent edges.
  2. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring, until fragrant.
Simmer the broth
  1. Pour in the chicken broth and diced tomatoes, then add the drained cannellini beans, Italian seasoning, and parmesan rind; bring to a gentle simmer.
  2. Simmer for 20 minutes, uncovered, until the beans are tender and the broth looks slightly thick.
  3. Remove the parmesan rind and mash some of the beans directly in the pot to thicken, leaving some whole for texture.
Finish with chicken and kale
  1. Stir in the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted.
  2. Season with salt and pepper to taste, then top each bowl with the crispy pancetta, parmesan, a drizzle of olive oil, and lemon juice or zest.

Notes

For extra thickness, mash more beans after removing the rind, then simmer 2 minutes to meld flavors. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing: yes—cool completely, freeze up to 3 months, and reheat until steaming. Dietary swap: use turkey bacon instead of pancetta to lower total fat while keeping the smoky, savory finish.