Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • Heat 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). 
  • Stir in the garlic and cook for about 30 seconds or until fragrant.
  • Add 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.
  • Once the potatoes are cooked, add the cream and season with salt & pepper to taste. Let it heat through then serve.