White Bean and Kale Soup Recipe

    4 Servings


  • 2 tablespoons Olive Oil
  • 4 ounces Diced Pancetta
  • 4 cloves Garlic, Minced
  • 1/2 Onion, Diced
  • 2 Carrots, Diced
  • 2 stalks Celery, Sliced
  • 4 cups Chicken Stock, Preferably roasted chicken stock
  • 1 cup Water
  • 1 15 ounce can Small White Beans, Drained
  • 4 cups Roughly Chopped Kale
  • 8 ounces Bow Tie Pasta
  • Shredded Parmesan, For serving


  1. Set a large pot of salted water on the stove to boil.
  2. Set a second soup pot over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the garlic and onion and cook until softened, 2-3 minutes.
  3. Reduce heat to medium and add the carrots and celery. Cook 5-10 minutes, or until the vegetables begin to soften.
  4. Add the stock and water and bring a boil. Reduce heat and simmer 15 minutes, or until the vegetables are cooked.
  5. Meanwhile, add the pasta to the pot of boiling water and cook according to the package directions. Drain.
  6. Stir the kale and beans into the soup; simmer until the kale is wilted and the beans are heated through, about 3 minutes. Add the pasta.
  7. Serve the white bean and kale soup topped with Parmesan cheese. 

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Related Recipes:
Soup Recipes, Easy Dinner Recipes, Dinner Recipes, Simmered Recipes, Bean Recipes, Kale Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lauren Keating
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 140
Calories 551

% Daily Value*
Total Fat 18g
  Saturated Fat 7g
Sodium 1531mg
Total Carbohydrate 72g
  Dietary Fiber 8g
  Sugars 2g
Protein 20g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.