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Rustic Italian White Bean & Kale Soup with Rosemary

Rustic Italian White Bean & Kale Soup with Rosemary

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
528
Chef's Note

For a deeper flavor profile, try mashing about 1/4 of the cannellini beans before adding them to the soup. This creates a naturally thicker broth with a silky texture without needing additional thickeners. The parmesan rind is optional but adds incredible umami depth to the broth as it simmers.

Tags
Italian
soup
chicken
beans
kale
lunch
high-protein
one-pot
winter
healthy
Ingredients

  • 3/4 cup cannellini beans, drained and rinsed

  • 3 oz chicken breast, diced

  • 1 oz pancetta

  • 2 cups kale, stems removed and chopped

  • 1 small carrot, diced

  • 1 medium celery stalk, diced

  • 1/4 cup yellow onion, diced

  • 2 cloves garlic cloves, minced

  • 1 tsp fresh rosemary, chopped

  • 1/2 tsp fresh thyme leaves

  • 1 leaf bay leaf

  • 1 1/2 cups chicken stock

  • 1 tbsp olive oil

  • 1/2 small lemon, juiced

  • 1 small piece parmesan rind (optional)

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper

  • 1/8 tsp red pepper flakes

Instructions
  • 1

    Heat 1 tbsp of olive oil in a medium pot over medium heat. Add the diced pancetta and cook for 3-4 minutes until it begins to crisp and render its fat.

  • 2

    Add 1/4 cup diced onion, 1 diced celery stalk, and 1 small diced carrot to the pot. Cook for 5-6 minutes until vegetables begin to soften, stirring occasionally.

  • 3

    Add 2 minced garlic cloves, 1 tsp chopped rosemary, and 1/2 tsp thyme leaves. Cook for 1 minute until fragrant.

  • 4

    Add 3 oz diced chicken breast and cook for 3-4 minutes until the chicken begins to turn opaque on all sides.

  • 5

    Add 3/4 cup cannellini beans, 1 1/2 cups chicken stock, 1 bay leaf, and parmesan rind if using. Season with 1/4 tsp sea salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes.

  • 6

    Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes to allow flavors to meld.

  • 7

    Add 2 cups chopped kale to the pot and stir to incorporate. Continue to simmer uncovered for 5 minutes until the kale is tender.

  • 8

    Remove the bay leaf and parmesan rind. Squeeze in the juice from 1/2 small lemon and stir to combine.

  • 9

    Taste and adjust seasoning if needed. The soup should have a robust, herbaceous flavor with a slight hint of heat from the red pepper flakes.

  • 10

    Ladle the soup into a bowl, ensuring an even distribution of beans, vegetables, and chicken.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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