Ingredients

2 tbsp olive oil

150g smoked pancetta or guanciale

1 onion, halved and sliced

5 thyme sprigs

150g kale, stalks finely chopped and leaves torn into pieces

4 garlic cloves, crushed

2 x 400g cans butter beans

1 chicken or vegetable stock cube

30g parmesan, grated, plus a little extra to serve, and the rind

4 dried lasagne sheets

3 egg yolks (freeze the whites for another recipe)

1 lemon, zested and juiced

drizzle of extra virgin olive oil

pinch of chilli flakes (optional)

crusty bread, to serve

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook until crisp in spots, about 3–4 minutes. Stir in the sliced onion and thyme sprigs, cooking for 8-10 minutes until the onion softens and begins to caramelize.

Step 2: Add the chopped kale stalks and crushed garlic to the pan, stirring for about a minute. Then add the butter beans with their liquid, the stock cube, 800ml water, and the parmesan rind. Break the lasagne sheets into smaller pieces and add them to the pan. Season well with salt and pepper.

Step 3: Cover the saucepan with a lid and simmer over low heat for 8 minutes, stirring occasionally to ensure the pasta doesn’t stick together.

Step 4: In a separate bowl, whisk together the egg yolks and grated parmesan until smooth.

Step 5: When the pasta is tender but still slightly firm, add the kale leaves and a splash of water if needed to maintain a soupy consistency. Continue cooking for 5 minutes until the kale is cooked through.

Step 6: Remove the pan from the heat. Slowly stir in the egg yolk and parmesan mixture along with the lemon zest and juice. Stir constantly over low heat to thicken and enrich the sauce without curdling the eggs.

Step 7: Ladle the soup into bowls. Top each serving with extra parmesan, a drizzle of extra virgin olive oil, and a pinch of chilli flakes if desired. Serve immediately with crusty bread for dipping.

Tips & Variations

For a vegetarian version, replace the pancetta with smoked paprika and use vegetable stock.

Use fresh lasagne sheets if available; reduce cooking time accordingly as they will soften more quickly.

Freeze leftover egg whites to use in meringues or omelets.

Add a handful of spinach instead of kale if you prefer a milder green.

FAQs

Can I use canned kale or another leafy green instead of fresh kale?

Fresh kale is preferred for its texture and flavor, but you can substitute with frozen kale or other greens like spinach. Adjust cooking times as frozen greens will cook faster.

What if I don’t have parmesan rind?

If you don’t have parmesan rind, you can omit it or add an extra tablespoon of grated parmesan for more flavor. The rind helps deepen the broth but isn’t essential.