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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. Simmered with pancetta, parmesan rind, diced tomatoes, and a bright lemon finish for a thick, satisfying 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Canned cannellini beans
  • 2 can (15 oz) cannellini beans, drained Drain well before using.
Shredded chicken
  • 2 cup cooked chicken, shredded Shred or pull into bite-size pieces.
Pancetta
  • 4 oz pancetta or turkey bacon, diced Use pancetta for richer flavor; turkey bacon reduces fat.
Kale
  • 4 cup kale, chopped Chop into ribbons or bite-size pieces.
Aromatics
  • 1 onion, diced Dice evenly so it cooks through at the same pace.
  • 4 clove garlic, minced Minced fresh for best aroma.
Broth and tomatoes
  • 6 cup chicken broth Use low-sodium if you prefer to control salt.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes, including juices.
Seasonings
  • 2 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust heat to taste.
Parmesan rind
  • 1 parmesan rind Simmer for savory depth; remove before mashing.
Olive oil, lemon, and parmesan (for serving)
  • 0.25 cup Olive oil, parmesan, and lemon for serving Use as finishing drizzle/topping to taste.
Salt and pepper
  • 1 Salt and pepper to taste Season throughout for balanced flavor.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the diced pancetta in the Dutch oven until crispy, then remove and set aside.
  2. Keep the rendered fat in the pot so you can sauté the onion in it.
Build the flavor base
  1. Sauté the diced onion in the pancetta fat for 4 minutes until softened.
  2. Add the minced garlic and red pepper flakes, then cook for 1 minute until fragrant.
Simmer the soup
  1. Add the chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind, then bring to a simmer.
  2. Simmer for 20 minutes, stirring occasionally, until the broth tastes seasoned and the beans are tender.
Thicken and finish cooking
  1. Remove the parmesan rind, then mash some of the beans in the pot to thicken the soup.
  2. Stir in the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted.
Season and serve
  1. Season 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

Pro tip: mash some beans right after simmering to create a naturally creamy texture without heavy cream. Store leftovers in the fridge up to 4 days; freeze up to 2 months (cool completely first). For a lighter option, swap pancetta with turkey bacon and use reduced-sodium chicken broth to keep the flavors bold while cutting fat.