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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.

Hudson Valley Restaurant Week is back this April 8-21!