Ingredients
Method
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally.
- Add sausage to the skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Remove lid and scoop out a few tablespoons of hot soup, then mix with the half and half to temper it.
- Add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary to achieve the desired consistency.
- Stir to combine and allow 5-10 minutes for kale to soften before serving.
Notes
- For a richer flavor, use a good quality Italian mild sausage.
- Temper the half and half carefully to prevent curdling: gradually whisk a few spoonfuls of hot soup into the dairy before adding it back to the pot.
- Don't skip the Parmesan rind; it infuses the soup with umami as it simmers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Temper the half and half carefully to prevent curdling: gradually whisk a few spoonfuls of hot soup into the dairy before adding it back to the pot.
- Don't skip the Parmesan rind; it infuses the soup with umami as it simmers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.