Step 1

Preheat oven to 375°F

Step 2

For the soup, heat EVOO, about 4 turns of pan, in large Dutch oven over medium heat, add pancetta or guanciale (if using) and render 2 minutes

Step 3

Add fennel and onion, season with salt, then sweat a few minutes

Step 4

Add garlic, red pepper and zest, stir a minute, add wine and let it absorb

Step 5

Wilt in greens, season with salt and add the beans, nutmeg, stock or broth, 2 cups water and rind

Step 6

Simmer at low-rolling boil 20 to 30 minutes, add lemon juice and adjust seasoning

Step 7

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Meanwhile, make the croutons

Step 8

In a skillet, heat EVOO and butter with crushed garlic, swirl a minute, then toss with bread

Step 9

Transfer to foil- and parchment-lined baking sheet, cover with cheese and bake until brown and crisp

Step 10

Serve soup in shallow bowls with croutons, raw minced onions and more EVOO and red pepper to pass