2cans(15.5 oz.) cannellini beans, rinsed and drained
1can (14.5 oz.) diced tomatoes, undrained(no salt added, if possible)
4cupsreduced sodium chicken stock or broth
fresh parsley for garnish, optional
Instructions
Heat the oil in a large pot over medium-high heat. Add pancetta and cook until browned, about 5 minutes. Remove and place on a paper towel-lined plate.
Remove all but 1 tablespoon of the oil from the pan. Add onions and carrots; sauté until softened and onions are translucent, 5 to 6 minutes. Add garlic, cooking and stirring for 1 minute until fragrant.
Add baby kale and continue to stir until kale is wilted.
Add cooked pancetta, beans, tomatoes and broth. Increase heat to medium high and bring to a simmer. Reduce heat. Simmer for 10 to 15 minutes or until heated through. If you're not ready to eat, keep the soup warm over low heat.
Serve garnished with chopped fresh parsley or shredded Parmesan cheese, if desired.
Notes
Bacon, diced ham, or sausage can be substituted for pancetta. For a vegetarian soup, omit meat. For a smoky flavor, add ½ teaspoon smoked paprika, or to taste.
Any type of kale can be used. Chop large leaves finely. If the kale is tougher, allow more cooking time. Spinach is a good substitute, too. Since spinach is very tender, stir it in right before serving the soup, just until it wilts.
I always look for no-salt-added canned tomatoes. If you compare labels, it's rather surprising how much sodium regular canned tomatoes have.
Nutrition information does not include parsley or Parmesan cheese.