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1
Heat the broiler.
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2
Arrange the bell peppers on a baking sheet and broil, turning occasionally, until the skins are blackened.
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3
Transfer the peppers to a bowl, cover and let cool.
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4
Peel and seed the peppers.
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5
Puree 4 peppers in a food processor with any juices that collected in the bowl.
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6
Reserve the remaining 2 peppers for another recipe, such as Make-Ahead Paella Casserole or Roasted Squash Chili Mac.
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7
Preheat the oven to 400 degrees F.
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8
Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil.
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9
Roast until tender.
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10
Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken.
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11
Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat.
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12
Add the bacon and cook until crisp.
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13
Add the rosemary, thyme, oregano, sliced garlic, carrots, celery, bay leaf, chile pepper, onions and potatoes and season with salt and pepper.
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14
Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 minutes.
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15
Stir in the tomato paste and cook for 1 minute.
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16
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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17
Add the kale and cook until wilted.
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18
Add the stock, beans and a few gratings of nutmeg and bring to a boil.
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19
Stir in the roasted pepper puree.
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20
Bring the soup to a low boil.
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21
Add the pasta and cook until al dente.
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22
(Or cook the pasta separately in salted boiling water.)
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23
Meanwhile, squeeze the roasted garlic from 1 head into a bowl and mash with the butter.
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24
Slice the bread, then broil or grill until charred.
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25
Divide the soup among shallow bowls.
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26
Top with pecorino and a drizzle of EVOO.
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27
Slather the bread with the garlic butter and serve with the soup.
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28
Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal.
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29
Add the pasta before serving.
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30
The garlic can be roasted ahead of time and mashed with the butter, then refrigerated.
