Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 oz pancetta, diced
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary, crushed
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups chicken stock
  • 1 piece parmesan cheese rind
  • 2 cups fresh kale, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced pancetta and cook until the fat renders and the meat becomes golden and crisp.
  2. Stir in the onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are translucent.
  3. Add the garlic and rosemary, stirring for 60 seconds until fragrant.
  4. Stir in the crushed tomatoes and the cannellini beans. Pour in the stock and add the Parmesan rind.
  5. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes.
  6. Remove the Parmesan rind. Use an immersion blender to pulse the soup 3–4 times to thicken the broth while leaving some beans whole.
  7. Stir in the chopped kale and cook for 2–3 minutes until the greens are wilted.
  8. Stir in the fresh parsley and season with salt and black pepper.