Step 1

*To cook borlotti or white beans, soak overnight, then drain and place in a pot

Step 2

Cover with 3 inches of water and bring to a boil with halved onion and bay leaves

Step 3

Season water with salt, reduce heat to keep at a low rolling boil and cook until just tender, about 40 minutes

Step 4

Drain, but do not rinse

Step 5

Remove onion and bay

Step 6

Heat a soup pot over medium-high heat with EVOO and add pancetta

Step 7

Stir for about 2 minutes, then add fennel, onions, celery, rosemary, salt, pepper and bay leaves and soften 5 minutes

Step 8

Stir in garlic, add the rind, stock and 1 quart water and bring to a boil, then add the pasta and cook 5 minutes

Step 9

Add the beans, greens and nutmeg, cook 5 minutes more, then add juice of 1 lemon

Step 10

Serve in shallow bowls and top with cheese

Step 11

We also top with fruity EVOO, minced white onion and red pepper flakes

Step 12

Listicle: Rachael Ray 6-Quart Covered Stockpot