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Cannellini Bean with Kale Soup

Serves 6


  • 1 pound dried cannellini beans
  • 4 ounces pancetta, diced
  • ¼ cup olive oil
  • 2 onions, fi nely chopped
  • 2 large carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 8 cups water
  • 4 cups chicken stock
  • 1 Parmigiano rind
  • 1 pound Tuscan kale, coarsely chopped
  • salt and pepper to taste


  1. Place beans in a pot and add enough water to cover beans by 2 inches. Bring to a boil.
  2. Remove pot from heat and let stand, uncovered, for 1 hour.
  3. Drain beans in a colander and rinse.
  4. In a soup pot, cook pancetta in olive oil for 2 minutes.
  5. Add onions, carrots and celery and cook until the onions are translucent.
  6. Add garlic and cook for another 2 minutes.
  7. Add beans, Parmigiano rind, chicken stock and 4 cups of water. Reduce heat and simmer, uncovered, until beans are tender, about an hour.
  8. Stir in kale, return to a simmer and cook until the kale is tender, about 15 minutes. Adjust seasoning with salt and pepper.

Serve in warm bowls topped with Parmigiano Reggiano shavings.