• 8cups (1-inch) bread cubes from 1 loaf ciabatta bread
  • 2tablespoons extra-virgin olive oil
  • 3ounces pancetta, chopped
  • 1 onion, chopped1 cup
  • 2 carrots, chopped1 cup
  • 2 cloves garlic, minced
  • 1 (28-ounce)can fire-roasted diced tomatoes, undrained
  • 2cups reduced-sodium chicken broth
  • 1/2teaspoon salt
  • 1/2teaspoon crushed red pepper flakes
  • 4cups chopped kale leaves
  • 1 (15-ounce)can cannellini beans, drained and rinsed
  1. Heat oven to 375°. On a rimmed baking sheet, toss bread with oil; bake 15 minutes, stirring halfway through, until golden.
  2. Heat a 4- or 5-quart Dutch oven or heavy pot over medium heat. Add pancetta; cook 5 minutes, stirring often, until crispy. Add onion, carrots, and garlic; heat 3-5 minutes, stirring occasionally. Stir in tomatoes with juice, broth, salt, and pepper flakes; bring to a simmer. Stir in kale and beans; cook 5-7 minutes or until kale is tender.
  3. To serve, divide bread among bowls; ladle soup over top.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 327 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 7mg 2%
Sodium 790mg 33%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 9g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 327 cal, 9g fat (4g mono, 2g poly, 3g sat), 7mg chol, 790mg sodium, 48g carb (7g fiber, 9g sugars), 13g protein