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