Creamy Kale and Pancetta Soup

Yield: Serves 3-4

Recipe by Dan Clapson


¼ cup pancetta (1/4” cubed)

1 yellow onion (diced)

2 cloves garlic (minced)

4 cups green kale (stems removed, thinly sliced)

2 ½ cups (600 mL) chicken stock

4 cups (960 mL) half and half cream

2 tsp dried basil

1 tsp cayenne pepper

1 bay leaf

1 Tbs cornstarch

2 Tbs (30 mL) water

salt and pepper


  1. Cook the pancetta in a large pot on medium high heat until crispy on all sides, about 4-5 minutes. Remove from pan and let rest on paper towel to absorb any excess fat.
  2. Using the same pot, reduce heat to medium and sauté the onion and garlic in the pancetta fat for 5 minutes, stirring occasionally.
  3. Add the kale, stock, cream and spices. Once the mixture begins to bubble, reduce to low heat and let simmer, uncovered, for 20 minutes, or until liquid reduces by approx a third.
  4. In a small bowl, whisk together the cornstarch and water, and stir into the soup to thicken slightly.
  5. Return the cooked pancetta to the pot and let cook for 5 minutes. Lastly, remove the bay leaf and season soup generously with salt and pepper.

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