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High Protein White Bean Soup

High protein white bean soup with Italian-American flavors, simmered until silky with mashed cannellini beans and a savory parmesan rind broth. Packed with shredded chicken, crispy pancetta, and wilted kale for a hearty, spoonable texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cannellini beans
  • 2 can (15 oz) cannellini beans drained
chicken
  • 2 cup cooked chicken, shredded
pancetta or turkey bacon
  • 4 oz pancetta or turkey bacon diced
kale
  • 4 cup kale chopped
onion
  • 1 onion diced
garlic
  • 4 clove garlic minced
chicken broth
  • 6 cup chicken broth
diced tomatoes
  • 1 can (14 oz) diced tomatoes
Italian seasoning
  • 2 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan rind
  • 1 parmesan rind
olive oil
  • 1 olive oil for serving
parmesan
  • 1 parmesan for serving
lemon
  • 1 lemon for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the pancetta
  1. Cook the pancetta until crispy, then remove and set aside for topping.
Build the soup base
  1. Sauté the onion in the pancetta fat for 4 minutes until softened.
  2. Add the garlic and red pepper flakes and cook for 1 minute, stirring until fragrant.
Simmer for flavor
  1. Add the chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind, then bring to a simmer.
  2. Simmer for 20 minutes, adjusting heat as needed to maintain a steady simmer.
Thicken and finish
  1. Remove the parmesan rind and mash some of the beans to thicken the broth.
  2. Add the shredded chicken and kale and simmer for 5-7 minutes until the kale is wilted.
Season and serve
  1. Season with salt and pepper to taste, then top each bowl with pancetta, parmesan, olive oil, and lemon.

Notes

Pro tip: mash some beans right in the pot for a naturally creamy texture without adding flour or cream. Store leftovers in the refrigerator for up to 4 days; reheat gently. Freezing is yes—cool completely, freeze up to 3 months, and thaw then rewarm. For a lighter option, swap pancetta for turkey bacon to reduce fat while keeping the crispy topping.