- 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 Cheese, For serving
Set a large pot of salted water on the stove to boil.
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.
Reduce heat to medium and add the carrots and celery. Cook 5-10 minutes, or until the vegetables begin to soften.
Add the stock and water and bring a boil. Reduce heat and simmer 15 minutes, or until the vegetables are cooked.
Meanwhile, add the pasta to the pot of boiling water and cook according to the package directions. Drain.
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.
Serve the white bean and kale soup topped with Parmesan cheese.