Tuscan Bean and Kale Soup

Step 1

1 Set a large Dutch oven or stockpot over medium-high heat and add 1 tablespoon olive oil

Step 2

2 When the oil shimmers, add the pancetta, if using, and cook, stirring for 1 minute, until it just begins to brown

Step 3

3 Add the onion, celery, carrots and bay leaves

Step 4

4 Season generously with salt and pepper

Step 5

5 Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and just starting to brown, about 15 minutes

Step 6

6 Dig a little hole in the center of the pot, then add another tablespoon of olive oil

Step 7

7 Add the garlic and let it sizzle gently until it gives off an aroma, about 30 seconds

Step 8

8 Before the garlic has a chance to brown, add the tomatoes

Step 9

9 Stir, taste, and add salt as needed

Step 10

10 Let the tomatoes simmer until they cook down to a jammy consistency, about 8 minutes, then add the beans and their cooking liquid, half the grated Parmesan and its rind, and enough stock or water to cover

Step 11

11 Add two immoderate splashes of olive oil, about 1/4 cup

Step 12

12 Stirring occasionally, bring the soup back to a simmer

Step 13

13 Add the kale and cabbage and bring to a simmer again, adding more stock or water as needed to cover

Step 14

14 Cook until the flavors have come together and the greens are tender, about 20 minutes more

Step 15

15 Taste and adjust for salt

Step 16

16 I like this soup to be very thick, but add more liquid if you like a lighter soup

Step 17

17 Remove the Parmesan rind and bay leaves

Step 18

18 Serve with a drizzle of the best olive oil you have on hand, and the remaining grated Parmesan

Step 19

19 Storage note: Store covered in refrigerator for up to 5 days

Step 20

20 This soup also freezes exceptionally well, for up to 2 months

Step 21

21 Return the soup to a boil before using