White Bean Soup with Kale and Pancetta

INGREDIENTS

2 tbsp

olive oil

5 oz

(3/4 to 1 cup) diced pancetta

small yellow onion, diced (about a cup)

carrots, diced (about a cup)

1 clove

garlic, minced

4 cups

loosely packed baby kale (spinach would work too)

2 15.5 ounce cans

Cannellini beans, drained and rinsed

1 can

diced tomatoes with juice

4 cups

reduced sodium chicken stock or broth

fresh parsley for garnish