High Protein White Bean Soup

High Protein White Bean Soup

High protein white bean soup with an Italian-style broth, tender cannellini beans, shredded chicken, and wilted kale. Simmered with a parmesan rind for deep, savory flavor and finished with crispy pancetta and a lemon-olive oil drizzle.

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Prep Time 15

Cook Time 35

Total Time 50

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 Drain well before adding to the soup.

Shredded chicken

2 cup cooked chicken, shredded Use plain cooked chicken; shred before adding.

Pancetta

4 oz pancetta or turkey bacon, diced Cook until crisp for the topping.

Kale

4 cup kale, chopped Chop for faster wilting in the final simmer.

Onion and garlic

1 onion, diced Dice small so it melts into the broth.
4 garlic, minced Mince finely for a quick sauté.

Chicken broth and tomatoes

6 cup chicken broth Use regular or low-sodium broth; adjust salt at the end.
1 can (14 oz) diced tomatoes Add with juices for body and tang.

Seasonings

2 tsp Italian seasoning Adds classic Italian herb flavor.
0.5 tsp red pepper flakes Adjust for mild vs. spicy heat.
1 parmesan rind Simmering with the rind boosts savory depth; remove before mashing.

For serving

1 olive oil, parmesan, and lemon for serving Finish each bowl with a drizzle and a squeeze of lemon.
salt and pepper to taste Season at the end for best control.

Equipment

1 Dutch oven

Method

Crisp the pancetta and build the base

Cook the pancetta until crispy, then remove and set aside.
Sauté the onion in the fat for 4 minutes, then add the garlic and red pepper flakes and cook for 1 minute.

Simmer the soup for flavor and body

Add the chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind, then simmer for 20 minutes.
Remove the parmesan rind and mash some of the beans for thickness.

Finish with chicken and kale

Add the shredded chicken and chopped kale, then simmer for 5-7 minutes until the kale is wilted.
Season with salt and pepper to taste, then top with the crispy pancetta, parmesan, olive oil, and lemon.

Notes

Pro tip: mash only a portion of the beans right after simmering so you keep some whole beans for texture. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freezing is not recommended because kale can soften too much after thawing. Dietary swap: use turkey bacon in place of pancetta for a lighter option while keeping the crispy topping.