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High Protein White Bean Soup

High protein white bean soup with a hearty Italian-style broth, shredded chicken, and pancetta for savory depth. Cannellini beans are simmered until creamy, then mashed for thickness before kale and chicken finish cooking.
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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 Drain well before using.
Cooked chicken
  • 2 cup cooked chicken Shred before adding to the soup.
Pancetta
  • 4 oz pancetta or turkey bacon Dice and cook until crispy.
Kale
  • 4 cup kale Chop for quick wilting.
Onion
  • 1 onion Dice for even sautéing.
Garlic
  • 4 clove garlic Minced.
Chicken broth
  • 6 cup chicken broth Use as the base for the simmer.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes Use with juices.
Italian seasoning
  • 2 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes Adjust to taste.
Parmesan rind
  • 1 parmesan rind Simmer for flavor; remove before thickening.
Olive oil
  • 1 tbsp olive oil For serving drizzle.
Parmesan
  • 1 tbsp parmesan Optional extra topping.
Lemon
  • 1 lemon Use wedges or juice to finish.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.125 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a Dutch oven over medium heat until crispy, about 5-8 minutes, then remove and set aside.
  2. Leave the rendered fat in the pot for sautéing.
Build the broth
  1. Sauté the onion in the fat for 4 minutes at medium heat, stirring until softened.
  2. Add the garlic and red pepper flakes and cook for 1 minute, just until fragrant.
  3. Stir in the chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind, then bring to a gentle simmer.
  4. Simmer for 20 minutes, keeping the pot at a steady low bubble for even flavor.
Thicken and finish
  1. Remove the parmesan rind, then mash some of the beans in the pot with a spoon to thicken the soup.
  2. Add the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted and the chicken is heated through.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with the pancetta, parmesan, a drizzle of olive oil, and lemon to brighten the flavor.

Notes

For maximum thickness, mash about one-third of the beans directly in the pot after simmering; keep the simmer gentle so the soup stays silky. Refrigerate leftovers up to 4 days in a covered container; freeze yes (up to 3 months) and thaw in the fridge, then reheat with a splash of broth to loosen. For a dairy-free option, omit the parmesan rind and parmesan topping and use extra olive oil plus lemon zest to round out flavor.