Ingredients
Equipment
Method
Cook the pancetta
- Cook the pancetta in a large pot over medium heat until crispy, about 6 to 8 minutes, then remove and set aside as a topping.
Build the soup base
- Sauté the onion, celery, and garlic in the rendered fat over medium heat for 5 minutes, stirring until softened and fragrant.
- Add the diced tomatoes, broth, rosemary sprigs, parmesan rind (if using), and Italian seasoning, then bring to a boil with active bubbling around the edges.
Simmer and thicken
- Add the cannellini beans and simmer for 20 minutes until the beans are tender and the broth looks slightly thickened.
- Remove the rosemary sprigs and parmesan rind, then mash about a third of the beans in the pot until the soup turns creamier and more cohesive.
Finish with kale and season
- Add the kale and simmer for 5 to 8 minutes until wilted and deep green.
- Season with salt and pepper to taste, then drizzle with olive oil and top with parmesan shavings and pancetta for serving.
Notes
For extra silkiness, mash the beans while keeping some whole—about a third is enough to thicken without turning the soup fully puréed. Store in an airtight container in the refrigerator up to 4 days; freeze up to 2 months. To make it vegetarian, use vegetable broth and skip pancetta or replace with smoked olive oil sautéed mushrooms for a similar savory depth.