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1
Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat.
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2
Add the pancetta and cook until crisp.
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3
Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper.
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4
Cook until soft, 7 to 8 minutes.
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5
Add the tomato paste and cook, stirring, for 1 minute.
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6
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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7
Stir for 1 minute more.
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8
Add the stock and bring to a low boil.
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9
Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth.
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10
Return the puree to the soup and stir to combine.
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11
Add the remaining can of beans and the kale and cook until the kale is wilted.
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12
Season with a hint of nutmeg.
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13
Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine.
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14
Adjust the seasonings.
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15
Remove the cheese rind, herb bundle and bay leaf from the soup.
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16
Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO.
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17
Serve with bread for mopping.
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18
Cook's Note: The soup can be covered and refrigerated for a make-ahead meal.
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19
Reheat over medium heat, partially covered.
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20
Add about 1 cup water if the soup becomes too thick to ladle.
