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High Protein White Bean Soup

High protein white bean soup with a hearty Italian-style broth, tender cannellini beans, shredded chicken, and wilted kale. Pancetta adds savory crunch, while a parmesan rind deepens the flavor as the soup simmers.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Crisp pancetta
  1. Cook pancetta in a Dutch oven over medium heat until crispy, then remove and set aside.
  2. Leave the rendered fat in the pot so the next step can build flavor from the drippings.
Sauté aromatics
  1. Sauté the diced onion in the fat for 4 minutes until softened, then add the minced garlic and red pepper flakes and cook 1 minute.
Simmer the broth
  1. Add the chicken broth, diced tomatoes, drained cannellini beans, Italian seasoning, and the parmesan rind, then bring to a simmer and cook for 20 minutes.
  2. Keep the soup at a steady simmer so the beans turn tender and the broth becomes lightly thickened.
Thicken and finish
  1. Remove the parmesan rind, then mash some of the beans in the pot to thicken the soup.
  2. Add the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted.
Season and serve
  1. Season the soup with salt and pepper to taste.
  2. Top each bowl with the reserved pancetta, parmesan, a drizzle of olive oil, and a squeeze of lemon.

Notes

For extra thickness, mash more beans after removing the parmesan rind, and if it gets too thick, loosen with a splash of chicken broth. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months (add kale during reheating if you prefer it fresher). For a dietary swap, use turkey bacon and keep the chicken lean to reduce saturated fat while maintaining the high-protein goal.