- ½ Pound Carando Pancetta, Diced½ Pound
- 2 Tbsps. Extra Virgin Olive Oil2 Tbsps.
- 1 Large Yellow Onion, Diced1
- 2 Cups Carrots, Peeled and Diced2 Cups
- 1 Cup Celery, Diced1 Cup
- 2 Tbsps. Fresh Garlic, Minced2 Tbsps.
- ½ Cup White Wine½ Cup
- 1-28 Ounce Can San Marzano Tomatoes, Crushed1-28 Ounce Can
- 28 Ounces Cannellini Beans (Or Other White Beans)28 Ounces
- 2 Quarts Chicken Stock2 Quarts
- 1 Chunk Parmesan Cheese Rind (optional)1 Chunk
- 1 Tbsp. Red Pepper Flakes1 Tbsp.
- 2 Tbsp. Dried Oregano2 Tbsp.
- 3 Each Bay Leaf3 Each
- 1 Bunch Tuscan Kale, Roughly Chopped1 Bunch
- 1 Ciabatta Bread Loaf, Torn Into 2-inch Chunks1
- 1/3 Cup Parmesan Cheese, Grated1/3 Cup
- ¼ Cup Fresh Basil, Chopped¼ Cup
Preheat oven to 400ºF.
Heat a large Dutch oven over medium-high heat, add the pancetta, 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.