Active Time

　　20 minutes

　　Total Time

　　1 1/2 hours

　　How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

　　

Ingredients

Makes 6 servings

　　3 garlic cloves, peeled and smashed

　　1 small onion, peeled and roughly chopped

　　1 carrot, peeled and chopped

　　1 celery stalk, chopped

　　4 ounces pancetta or ham, chopped

　　1/2 cup olive oil

　　1 15-ounce can whole peeled tomatoes

　　3 15-ounce cans cannellini or great northern beans, drained and rinsed

　　2 cups chicken broth

　　1 sprig fresh rosemary

　　1 bunch kale, roughly chopped

　　1/2 cup toasted bread crumbs

　　Grated parmesan

　　

Step 1

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

　　

Step 2

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

　　

Step 3

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

　　

Nutrition Per Serving

Per serving: Calories 426

　　Total fat 21 g

　　Saturated Fat 3 g

　　Cholesterol 12 mg

　　Sodium 499 mg

　　Carbohydrate 44 g

　　Fiber 9 g

　　Protein 18 g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1251566/2?mbid=HDEPI) ›