Ingredients
Directions
Preheat oven to 400ºF.
Heat a large Dutch oven over medium-high heat, add the mortadella, and cook until browned and slightly crispy.
Add the extra virgin olive oil, onion, carrot, celery, and garlic, and cook until the vegetables soften slightly and just begin to color.
Deglaze the pan with the wine, add the tomatoes, beans, stock, parmesan rind (if using), red pepper flakes, oregano, and bay leaves.
Bring to a simmer, and cook about 15 minutes, or until the carrots are tender.
While the soup is cooking, toast the ciabatta until just golden brown.
Remove the bread and reserve.
When the carrots are cooked, add the kale, in batches if necessary, then 2/3 of the bread.
Simmer the soup another 10 minutes, or until thickened and kale is cooked.
Ladle into bowls, garnish with some of the toasted bread, parmesan, and chopped basil, and serve immediately.
