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High Protein White Bean Soup

High protein white bean soup with a hearty Italian-American broth, tender cannellini beans, shredded chicken, and wilted kale. Pancetta crisps add crunch, while a parmesan rind helps create deep savory flavor.
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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.
Shredded chicken
  • 2 cup cooked chicken Shredded.
Pancetta
  • 4 oz pancetta or turkey bacon Diced.
Kale
  • 4 cup kale Chopped.
Onion
  • 1 onion Diced.
Garlic
  • 4 clove garlic Minced.
Chicken broth
  • 6 cup chicken broth
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Italian seasoning
  • 2 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Parmesan rind
  • 1 parmesan rind Keep for simmering; remove before mashing/serving.
Olive oil
  • 0.5 tbsp olive oil For serving, as needed.
Lemon
  • 0.5 lemon lemon For serving, as needed.
Salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Crisp pancetta and build flavor
  1. Cook pancetta in a Dutch oven over medium heat until crispy, then remove and set aside. Stir occasionally so it browns evenly without burning.
  2. Sauté onion in the rendered fat for 4 minutes, then add garlic and red pepper flakes and cook 1 minute. Stir often until the onion softens and the garlic becomes fragrant.
Simmer the broth
  1. Add chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind to the Dutch oven. Bring to a gentle simmer over medium-high heat.
  2. Simmer for 20 minutes, keeping the soup at a steady bubble. This reduces slightly and infuses the broth with bean and parmesan flavor.
Thicken and finish
  1. Remove the parmesan rind, then mash some of the beans directly in the pot for thickness. Stop when the soup looks slightly creamy but still chunky.
  2. Add shredded chicken and chopped kale, then simmer 5 to 7 minutes until the kale wilts. Stir a few times so the kale cooks evenly.
  3. Season with salt and pepper to taste, then ladle into bowls. Top each serving with the crispy pancetta, parmesan, olive oil, and a squeeze of lemon.

Notes

Pro tip: Keep the parmesan rind whole so it melts into the broth; if yours is small, add it early and simmer the full 20 minutes. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freezing is yes—freeze up to 2 months, then thaw and reheat, adding a splash of broth if needed. For a dairy swap, use a dairy-free parmesan-style topping or omit the parmesan drizzle while still simmering with the rind if available (best texture/flavor comes from real parmesan).