Italian Style White Bean and Kale Soup

By Healthline
February 10, 2015
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Author Notes: Try this fun soup with an Italian twist. It's great as a side dish or main meal no matter where you are. This recipe was written by the Healthline Editorial Team: Healthline

Serves: 8

  • 1 pound dried white beans
  • 8 cups water
  • 3 ounces pancetta, diced
  • 1 medium onion, diced
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tablespoon chopped fresh rosemary
  • 4 cups chopped kale
  • 1 cup uncooked mini shaped pasta*
  • 2 tomatoes, chopped
  • 3 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  1. Rinse, sort, and drain beans. Place beans in a large Dutch oven and water. Bring to a boil and cook for 1 minute. Remove from heat; cover and let stand 1 hour. Drain, reserving beans.
  2. Cook pancetta in large Dutch oven over medium heat 3 minutes, or just until crisp. Stir in onion, carrots, and celery. Cook over medium heat 8 minutes or until vegetables are tender; add garlic and cook 1 minute. Stir in broth, rosemary, kale, and beans. Bring to a boil over medium-high heat. Reduce heat and simmer 11/2 hours or until beans are tender. Stir in pasta and next 3 ingredients. Cook 6 minutes, or just until pasta is tender.
  3. Drizzle each serving with 1 Tbsp. olive oil.
  4. *For testing purposes only, we used DaVinci Alphabet pasta.

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