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1
Soak beans in cold water to cover by 2 inches and refrigerate for at least 8 hours.
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2
Drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.
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3
Reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).
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4
Add salt and simmer for 5 additional minutes.
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5
Remove from heat and let beans stand, uncovered.
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6
Peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.
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7
Heat oil large heavy pot over moderate heat.
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8
Add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.
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9
Add onion and cook, stirring, until softened, 4 to 5 minutes.
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10
Add carrots, celery and garlic and cook, stirring, for 4 minutes.
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11
Drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.
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12
Add cabbage and kale and cook until cabbage is wilted, about 5 minutes.
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13
Add drained tomatoes and stock and bring to a simmer.
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14
Cover and reduce heat; simmer for 1 hour.
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15
Drain beans, reserving liquid.
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16
In a blender or food processor, puree half of beans with 1 cup of the reserved liquid.
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17
Stir pureed beans into the soup.
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18
Add the remaining beans and reserved liquid.
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19
Season with salt and pepper.
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20
Serve with grated cheese.
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21
NOTE:.
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22
Soup can be made up to 3 days in advance.
