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.
Well Fed Well Led 