Ingredients

• 2 T olive oil
• 4 oz pancetta, chopped
• 1 ea onion, chopped
• 2 ea leek, thin slice
• 2 ea carrots, peeled, chopped
• 2 ea celery stalks, chopped
• 4 cl garlic, thin slice
• 1/2 t crushed red pepper flakes
• 1 cn whole peeled tomatoes, drained, chopped
• 1 ea Parmesan rind
• 4 C chicken stock
• 1 C cannellini beans, cooked, rinsed
• 1/2 bn kale, ribs and stems removed, 1-inch pieces

Instructions

1. Brown the pancetta in a large heavy pot, then add the onion, leeks, carrots, celery, garlic, and red pepper flakes and continue cooking until the onions are translucent and the carrots are tender.
2. Add the tomatoes, broth and Parmesan rind. Bring to a boil and season as needed. Add the kale and beans and cook until the kale is tender. Discard the rind.
3. Plate and serve.

adapted from BonAppetit, Mar 2015

Contributed by: Skip