White Bean Kale Soup with Pancetta

This white bean kale soup with pancetta is hearty, cozy, and perfect for cold winter days!

📝 Ingredients

• 2 ounces pancetta (diced)
• 1/2 medium onion (chopped)
• 1 tablespoon olive oil
• 4-5 cloves garlic (minced)
• 4 cups vegetable or chicken broth
• 2 cups water
• 3/4 pounds little potatoes (halved)
• 2 cans white beans (drained)
• 5 dashes Italian seasoning
• 1 small bunch kale (torn & tough stems removed)
• 1/2 cup heavy/whipping cream
• Salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Heat oil in a large soup pot on medium-high heat. Add the pancetta and onion and cook until until the onions are lightly browned and the pancetta's fat is rendered and it's crispy (about 5-7 minutes).
2. 2Stir in the garlic and cook for about 30 seconds or until fragrant.
3. 3Add the veg broth, water, potatoes, beans, Italian seasoning, and kale. Increase heat to high and bring to a boil, then reduce the heat to medium-low, cover with the lid slightly ajar, and cook for 15-20 minutes.
4. 4Once the potatoes are cooked, add the cream and season with salt & pepper to taste. Let it heat through then serve.