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High Protein White Bean Soup

High protein white bean soup with an Italian-style simmered broth, cannellini beans, and tender shredded chicken for a hearty, filling bowl. Pancetta crisps on top and parmesan rind adds deep savory flavor while the kale wilts right in the pot.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 2 can (15 oz) cannellini beans Drained.
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.
Broth
  • 6 cup chicken broth
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
Olive oil (for serving)
  • 1 tbsp olive oil For serving/drizzle.
Parmesan (for serving)
  • 0.25 cup parmesan For serving.
Lemon (for serving)
  • 0.5 unit lemon For serving (juice or wedges).
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 pancetta until crispy, then remove and set aside.
  2. Keep the rendered fat in the Dutch oven for sautéing the aromatics.
Build the soup base
  1. Sauté onion in the fat for 4 minutes until softened.
  2. Add garlic and red pepper flakes and cook for 1 minute, stirring to prevent browning.
Simmer for flavor
  1. Add chicken broth, diced tomatoes, cannellini beans, Italian seasoning, and parmesan rind, then bring to a simmer.
  2. Simmer for 20 minutes to meld the flavors and thicken slightly.
Thicken and finish
  1. Remove parmesan rind, then mash some beans in the pot for thickness.
  2. Add shredded chicken and kale, then simmer for 5 to 7 minutes until kale is wilted.
Season and serve
  1. Season with salt and pepper to taste.
  2. Ladle into bowls and top with pancetta, parmesan, olive oil, and lemon.

Notes

Pro tip: mashing a portion of the beans after the simmer helps the broth turn creamy without heavy cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze up to 2 months, then thaw and reheat, adding a splash of broth if needed. For a lighter option, use turkey bacon instead of pancetta and swap in low-sodium chicken broth.