White bean, pancetta and kale soup
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
White bean, pancetta and kale soup
This nourishing soup is topped with a cheesy ciabatta crumb for a delicious combination of textures
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
475Kcal
Fat
24gr
Saturates
7gr
Carbs
36gr
Sugars
7gr
Fibre
13gr
Protein
23gr
Salt
4.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp olive oil
- 160g smoked cubetti di pancetta
- 1 onion, finely sliced
- 2 carrots, finely diced
- 2 celery sticks, finely chopped
- 1 tsp Taste the Difference oak smoked garlic paste
- 1 tbsp chopped rosemary leaves, or 1 tsp dried
- 1 litre chicken stock, made with 2 stock pots or cubes
- 2 x 400g tins cannellini beans, rinsed and drained
- 100g shredded kale
For the ciabatta crumb
- 75g ciabatta, roughly chopped or torn into small cubes
- 30g Parmesan, finely grated
- ½ tbsp olive oil
Step by step
- Heat 2 tablespoons of oil in a large saucepan or stock pot and fry the pancetta for 3-4 minutes, or until crisp. Remove to a plate with a slotted spoon.
- Add the onion, carrots and celery to the fat that’s left in the pot and cook for 6-8 minutes over a gentle heat, stirring, until soft but not coloured. Add the smoked garlic paste and rosemary and continue to cook for a further 2 minutes.
- Add the stock and beans and bring to a simmer. Cook for 15 minutes, until the vegetables are completely tender.
- Meanwhile, for the Parmesan ciabatta crumbs, preheat the oven to 200°C, fan 180°C, gas 6. Combine all the ingredients and scatter on a baking tray. Cook for 6-8 minutes, or until golden and crisp.
-
Ladle around 400ml of the soup into a large jug and blitz with a stick blender, then return this mixture to the pan with the browned pancetta and the kale. Continue to cook for 2-3 minutes, or until the kale has wilted. Season well with black pepper. Serve with the ciabatta crumb on top.To storeThe soup keeps in the fridge for 2-3 days; the ciabatta crumb keeps in an airtight container for about 1 week.
