Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 4 oz pancetta, diced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups Lacinato kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add the pancetta and cook until the fat renders and the meat is mahogany-colored and crisp.
  2. Add the diced onion, carrots, and celery to the pot; sauté for 5–7 minutes until softened and fragrant.
  3. Stir in the minced garlic and cook for the final 60 seconds until aromatic.
  4. Pour in the drained cannellini beans, fire-roasted tomatoes, broth, oregano, thyme, and the bay leaf.
  5. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer and let the flavors meld for 15 minutes.
  6. Remove the bay leaf. Use an immersion blender or potato masher to partially mash a portion of the beans directly in the pot to create a naturally creamy emulsion.
  7. Stir in the chopped Lacinato kale and fresh lemon juice; simmer for 2-3 minutes until the kale is wilted.
  8. Remove from heat and stir in the grated Parmesan cheese before serving.