1 (15-ounce)cancannellini beans, drained and rinsed
Heat oven to 375°. On a rimmed baking sheet, toss bread with oil; bake 15 minutes, stirring halfway through, until golden.
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.
To serve, divide bread among bowls; ladle soup over top.
Amount Per Serving
Calories 327Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 48g16%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.