Tuscan Bean Soup with White Beans

Hearty Italian Bean and Kale Soup: A Recipe to Cozy Up With

Gather around for a deliciously warm bowl of Italian comfort! This creamy bean and kale soup, infused with fragrant garlic and crispy pancetta, is perfect for chilly evenings and makes a delightful family meal.

Cooking Time

Total Preparation Time: Approximately 1 hour

Ingredient List

12 medium garlic cloves, peeled

1/4 cup extra-virgin olive oil

4 ounces diced pancetta (about 3/4 cup)

2 fresh bay leaves

2 medium leeks, thinly sliced into half-moons (about 2 cups)

3 large celery stalks, finely chopped

3 medium carrots, peeled and chopped

1/2 teaspoon kosher salt

3 cans cannellini beans, undrained

1/2 cups chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 medium bunch Lacinato kale, stemmed and chopped (about 4 packed cups)

1 cup heavy whipping cream

Grated Pecorino Romano cheese for topping

Crusty bread for serving

Cooking Instructions

Start by placing the garlic cloves and olive oil into a small, sturdy saucepan. Heat over medium-high until the oil starts to bubble around the garlic, which should take about 1 to 2 minutes. Lower the heat and keep cooking, stirring frequently, until the garlic turns golden brown and feels soft, roughly 20 minutes. Remove from heat, and set aside 6 cloves to mash in a bowl with a fork. Keep the oil with the remaining cloves in the saucepan.

Next, grab a large Dutch oven and warm it over medium heat. Add the pancetta and sauté until it becomes crispy and brown, around 6 minutes. Use a slotted spoon to transfer the pancetta to a bowl, leaving about 1 tablespoon of the drippings in the pot and discarding any excess fat.

Toss the bay leaves into the pot and cook them for about 30 seconds until fragrant. Introduce the leeks, celery, carrots, and kosher salt, stirring occasionally and letting them cook until the leeks are lightly browned and tender, which will take about 4 minutes.

Drain one can of cannellini beans and mash them in a bowl with a fork. Add this mashed bean mixture, along with the other two cans of undrained beans, chicken broth, Italian seasoning, black pepper, and crushed red pepper to the Dutch oven. Stir occasionally until the mixture reaches a boil, then reduce the heat and let it simmer until the carrots are tender and the soup thickens, approximately 10 minutes.

Stir in the chopped kale, mashed garlic, and a portion of the cooked pancetta. Cover the pot and cook until the kale wilts, about 2 minutes. Finally, pour in the heavy cream and stir well to incorporate, heating until the cream is warmed through, which should only take a minute or so.

Remove the soup from the heat and serve it in bowls, garnished with the remaining pancetta and a cooked garlic clove per serving. Drizzle with the reserved garlic oil, and don’t forget to top it off with freshly grated Pecorino Romano cheese. Pair it with crusty bread for the ultimate comforting experience!