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1
Soak and cook beans Place beans in a large bowl and cover with cold water by 2 inches.
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2
Refrigerate 8 to 12 hours, then drain.
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3
Combine beans and 8 cups water in a large saucepan.
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4
Add onion, bay leaf, and prosciutto ends, if using.
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5
Bring to a boil, then reduce heat and simmer until beans are just tender (but not at all mushy, as they should hold their shape in the soup), 30 to 45 minutes.
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6
Drain, reserving beans and 4 cups liquid; strain liquid.
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7
Discard onion, bay leaf, and prosciutto, and cover beans.
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8
Meanwhile, cook soffritto Heat the oil in a large stockpot over medium-low heat until shimmering.
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9
Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, 20 to 25 minutes.
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10
Cook vegetables Add leek and garlic to soffritto and cook, stirring often, until soft, about 4 minutes.
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11
Raise heat to medium-high, then add sliced celery and carrots along with the potato, zucchini, and green beans.
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12
Cook, stirring often, until vegetables are golden, about 5 minutes.
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13
Make soup Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper.
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14
Bring to a boil, then reduce heat to a simmer.
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15
Cover and cook 1 hour.
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16
Add beans Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
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17
Serve Ladle into bowls, incorporating beans and vegetables in each, and top with pesto and grated cheese, if desired.
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18
The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.
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19
The soup is traditionally flavored with scraps of cheese and ham, which every frugal Italian home cook keeps in the larder.
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20
This recipe calls for end pieces of prosciutto (the bit left when the rest has been sliced), available from many butchers, and the rind from a wedge of Parmigiano-Reggiano cheese.
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21
Its a good idea to save these rinds so you can add them to this and other vegetable soups; wrap them in plastic and freeze in resealable plastic bags.
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22
Tuscan kale is also called cavalo nero and dino kale; look for it at greenmarkets, Italian groceries, and some supermarkets, or substitute regular kale.
