Italian Style White Bean and Kale Soup

Italian Style White Bean and Kale Soup

Published January 30, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 135 min

Prep Time: 15 min | Cook Time: 120 min


Try this fun soup with an Italian twist. It's great as a side dish or main meal no matter where you are.

Nutrition Facts
Serving size: 1 1/2 cup
Calories per serving: 278
% Daily Value*
Total Fat 17.3g 27%
Saturated Fat 3.0g 15%
Cholesterol 8mg 3%
Sodium 254mg 11%
Total Carbohydrate 25.0g 8%
Dietary Fiber 4.0g 16%
Protein 7.0g 10%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 lb. dried white beans
  • 8 cups water
  • 3 oz. pancetta, diced
  • 1 medium onion, diced
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 Tbsp. chopped fresh rosemary
  • 4 cups chopped kale
  • 1 cup uncooked mini shaped pasta*
  • 2 tomatoes, chopped
  • 3 Tbsp. fresh lemon juice
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup olive oil

Step by Step:

  1. Rinse, sort, and drain beans. Place beans in a large Dutch oven and water. Bring to a boil and cook for 1 minute. Remove from heat; cover and let stand 1 hour. Drain, reserving beans.
  2. Cook pancetta in large Dutch oven over medium heat 3 minutes, or just until crisp. Stir in onion, carrots, and celery. Cook over medium heat 8 minutes or until vegetables are tender; add garlic and cook 1 minute. Stir in broth, rosemary, kale, and beans. Bring to a boil over medium-high heat. Reduce heat and simmer 11/2 hours or until beans are tender. Stir in pasta and next 3 ingredients. Cook 6 minutes, or just until pasta is tender.
  3. Drizzle each serving with 1 Tbsp. olive oil. *For testing purposes only, we used DaVinci Alphabet pasta.