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High Protein White Bean Soup

High protein white bean soup with an Italian-style broth that simmers until thickened, then finishes with shredded chicken and wilted kale. Cannellini beans and parmesan rind create a rich, savory base, topped with crispy pancetta for contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook pancetta
  1. Cook pancetta in a Dutch oven until crispy, then remove and set aside.
Sauté aromatics
  1. Sauté diced onion in the rendered fat for 4 minutes until softened.
  2. Add minced garlic and red pepper flakes and cook for 1 minute until fragrant and lightly toasted.
Simmer soup base
  1. Add chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and the parmesan rind, then bring to a simmer and simmer for 20 minutes.
Thicken and finish
  1. Remove the parmesan rind, then mash some beans in the pot to thicken the soup.
  2. Stir in shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted and tender.
Season and serve
  1. Season with salt and pepper to taste.
  2. Top with the crispy pancetta, parmesan, a drizzle of olive oil, and lemon before serving.

Notes

For the thickest texture, mash the beans right after simmering and before adding the chicken and kale. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not ideal because kale can soften too much, but you can freeze for up to 2 months if necessary. For a lighter option, use turkey bacon instead of pancetta and consider low-sodium chicken broth.