Step 1

For the soup, heat oil in soup pot over medium to medium-high heat and render the guanciale 3 to 4 minutes

Step 2

Add onions, celery, carrots, herb bundle, bay leaves, Parm rind, salt and pepper and soften a few minutes

Step 3

Add the garlic, kale, nutmeg and stock and bring to a boil, then add beans and stir to combine

Step 4

Cover and simmer 20 to 30 minutes

Step 5

Remove herb bundle, bay leaves and Parm rind

Step 6

Add lemon juice and serve with cheese

Step 7

For the sandwiches, heat oil in skillet to 350°F over medium to medium-high heat

Step 8

Listicle: 12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet Top 4 slices of bread with sliced mozzarella cheese, salt and pepper, then top with the rest of the bread

Step 9

Coat sandwiches in flour, egg and breadcrumbs mixed with Parm and fry to golden, 2 to 3 minutes on each side

Step 10

Serve sandwiches with soup