Creamy White Bean Soup with Kale and Pancetta

Creamy White Bean Soup with Kale and Pancetta


For Serving:



  1. Heat oil in a dutch oven or large stock pot over medium high heat.  Add pancetta and cook until pancetta is golden and crispy, about 4-5 minutes.
  2. Add onion, garlic, celery, carrots, red pepper flakes, and a pinch of salt and pepper.  Cook for another 4-5 minutes, stirring occasionally until veggies are tender.
  3. Pour in chicken broth and scrape the bottom of the pot with your spoon. Add beans, remaining seasonings, and zest and juice of lemon.  Bring to a boil, reduce heat, and simmer for 10 -15 minutes.
  4. Stir in coconut milk and kale, and cook 3-4 more minutes.  Adjust salt and pepper.
  5. Serve warm in bowls with freshly grated parmesan and chopped parsley.


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