Pancetta and White Bean Soup

With only seven ingredients this soup is simple yet satiating. Combine it with crusty fresh baked bread and you have a hearty meal on a cold winter’s night. 

The broth boasts a richness from the renderings of the sweet-and-savory flavors of the pancetta and tanginess of the onion and garlic.  

For the broth, I typically use Better Than Bouillon and tend to be a bit more generous than the package suggests; feel free to adjust to your own taste. Purchasing it at Costco is an economical option. Using an electric kettle to boil water is a quick and efficient way to dissolve the broth base.

To finish, a drizzle of high-quality extra virgin olive oil adds a fresh, grassy note. 

Ingredients

  • 6 ounces pancetta, cut into 1/2-inch cubes
  • 4 (14.5oz) cans cannellini beans, rinsed
  • 1 medium onion, chopped medium
  • 3 medium cloves garlic, minced
  • 4 cups of chicken broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • Salt and ground black pepper
  • extra-virgin olive oil

Steps:

1. Cook the pancetta in a large stockpot or Dutch oven over medium heat until just golden, 8 to 10 minutes. 

2. Remove and reserve the pancetta. Add chopped onion, and cook, stirring occasionally, until softened. Stir in minced garlic and cook until fragrant, about 30 seconds. 

3. Add broth, beans, bay leaf, rosemary, and reserved pancetta. Bring to a gentle simmer, cover, and cook for 30 minutes. Turn heat off and rest soup for 30 minutes. 

4. Discard the rosemary sprig and bay leaf. Season to taste with salt and pepper. Ladle the soup into individual bowls and drizzle each bowl with olive oil. Serve.

1/19/2026 Check In

It has been a slow start to the year. I had planned to begin on 1/5/26, but I ended up with a back injury, and in week two I contracted COVID. I’m still dealing with some chest congestion, but I’m getting started anyway.

I’ll be working mostly from home this week, which should allow me to get some consistent exercise in. I do have a day trip scheduled, so that will be a lighter day.

Exercise for the Week

(Most workouts are conducted on the Mountain Tough platform.)

  • Morning: Beginner MTN Tough Yoga & MTN Tough Minimal – The Mountain 2.0
  • Mid-Morning: MTN Tough Beginner Mobility
  • Mid-Day: Dumbbell Strength Training (30–45 minutes)
  • Mid-Afternoon: Peloton Bike (20–30 minutes)
  • Evening: MTN Tough PT, as needed

Meals for the Week

I have three meals prepped for quick eating: Tuscan White Bean Soup, Hearty Kale and Pancetta Bean Soup, and Venison Chili.

  • Monday: Venison Chili
  • Tuesday Dinner: Venison Sausage with Sautéed Spinach
  • Wednesday Dinner: Shepherd’s Pie with Cauliflower
  • Thursday Dinner: Pan-Roasted Chicken with Root Vegetables
  • Friday: Leftovers
  • Saturday: Leftovers
1/19/26
Weight280
Chest47
Waist48
R. Arm15.5
L. Arm15.5
R. Thigh28.5
L. Thigh28
Hips50.5

Hearty Kale and Pancetta Bean Soup Recipe

This soup is substantial, thanks to its use of root vegetables and hearty kale. The kale contributes a mild, savory flavor with a gentle earthy bitterness that blends seamlessly into the broth.

Canned beans are used rather than dried beans. During recipe testing, I found that dried beans produced inconsistent results—some cooked up creamy as expected, while others remained gritty and mealy. Using canned beans ensures a reliable texture every time.

I love using pancetta to enhance soups. It adds a subtle sweet-and-savory depth, while the rendered fat provides a welcome boost of richness and flavor.

For the broth, I typically use Better than Bouillon and tend to be a bit more generous than the package suggests; feel free to adjust to your own taste. Purchasing it at Costco is an economical option. Using an electric kettle to boil water is a quick and efficient way to dissolve the broth base.

To finish, a drizzle of high-quality extra virgin olive oil adds a fresh, grassy note. Serve with a slice of hearty crusty bread for a satisfying meal.

Ingredients

  • 6 ounces pancetta, one 1/2-inch-thick slices, cut into 1/2-inch cubes
  • 4 (14.5oz) cans cannellini beans, rinsed
  • 1 medium onion, chopped medium
  • 3 medium cloves garlic, minced
  • 1 bay leaf
  • 5 cups of chicken broth
  • Salt and ground black pepper
  • extra-virgin olive oil
  • 2 medium carrots, chopped medium
  • 2 stalks celery, chopped medium
  • 4 small leeks, cut crosswise into 1/2-inch pieces
  • 8 ounces kale, stems discarded and leaves cut into 1/2-inch strips
  • 4 small red potatoes, peeled and cut into 1/2-inch dice
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 sprig fresh rosemary

Steps:

1. Cook the pancetta in a large stockpot or Dutch oven over medium heat until just golden, 8 to 10 minutes. 

2. Remove and reserve the pancetta, onion, garlic, and bay leaf. Add chopped onion, carrots, celery, and leeks adding enough extra virgin olive oil to lightly coat the vegetables and cook, stirring occasionally, until softened. Stir in minced garlic and cook until fragrant, about 30 seconds. 

3. Add broth and reserved pancetta. Cover, and bring to a boil. 

4. Working in batches add the kale stirring into hot liquid. As the kale wilts, add the remaining kale. Reduce heat to low and simmer for 15 minutes. 

5. Add the potatoes and tomatoes, and simmer until the potatoes are tender, about 30 minutes.

3. Incorporate beans into soup and submerge rosemary and bay leaf. Turn heat off and rest soup for 30 minutes. 

4. Discard the rosemary sprig and season to taste with salt and pepper. Ladle the soup into individual bowls and drizzle each bowl with olive oil. Serve.

About Well Feed • Well Led

Hey, I’m glad you’re here.

My name is Nate, and this is Well Fed • Well Led.

This site is for everyday people—people like me—who want to care for their bodies, strengthen their minds and faith, and live more actively in community.

Without going into too much detail, I’ve struggled with depression and the way it’s shaped my relationship with food, especially during seasons of stress or loneliness. As an introvert who works remotely and travels often, it’s easy for those patterns to repeat. Even with healthy eating and regular exercise, I’ve learned that true health is more complex—and that’s what I’m working through here.

I’ve spent years on restrictive diets and intense workout plans with little to show for it, physically or mentally. Through research and experience, I’ve become convinced that plant-forward eating with lean meats is a more sustainable way to fuel our bodies. I’ve also learned that health isn’t just about food or movement—it’s about connection and community, something many of us, especially introverts, are missing.

I’m not a fitness model.
I’m not a chef—though I do love to cook.
And I’m definitely not perfect.

What I am is someone who believes that we are a gift, that movement matters, and that food can be both nourishing and joyful. I believe we owe it to the people we love—and to our communities—to give them the best of ourselves. And that means growing mentally, spiritually, and physically.

Here you’ll find plant-forward cooking with lean meats, simple and realistic meals, approachable outdoor movement, and honest conversations about faith, growth, and purpose—along with reviews of fitness ideas, outdoor activities, books, and the gear that supports an active life.

This isn’t about extremes.
It’s not about quick fixes.
It’s about showing up—one meal, one choice at a time.

If that sounds like the kind of journey you’re on, welcome.