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Salsa Verde Pancetta Soup

A cannellini bean and kale soup built on rendered pancetta fat, topped with crispy pancetta and a bright, vinegary salsa verde.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 340
Ingredients Method

Ingredients
  

  • For the Soup
  • 6 oz pancetta diced
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 6 cups chicken stock
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups chopped kale or Swiss chard
  • For the Salsa Verde
  • 1 cup packed fresh parsley
  • 2 tablespoons capers drained
  • 2 garlic cloves
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • Salt to taste

Method
 

  1. Cook the pancetta in a large soup pot over medium heat for 6 to 8 minutes, until crisp. Remove with a slotted spoon, setting aside about half for topping.
  2. Add the onion, carrot, and celery to the pot. Cook for 6 to 7 minutes, until softened.
  3. Add the garlic and cook for 1 minute, until fragrant.
  4. Stir in the beans, stock, and bay leaf. Bring to a simmer and cook for 20 to 25 minutes.
  5. Stir in the remaining half of the pancetta and the kale. Cook for 3 to 4 minutes, until wilted. Season with salt and pepper.
  6. While the soup simmers, combine the parsley, capers, garlic, vinegar, and olive oil in a food processor. Pulse until finely chopped. Season with salt.
  7. Remove the bay leaf. Ladle the soup into bowls and top each with the reserved crispy pancetta and a spoonful of salsa verde.