Heat the broiler. Arrange the bell peppers on a baking sheet and
broil, turning occasionally, until the skins are
blackened. Transfer the peppers to a bowl, cover and let cool.
Peel and
seed the peppers. Puree 4 peppers in a
food processor with any juices that collected in the bowl. Reserve the remaining 2 peppers for another recipe, such as Make-Ahead
Paella Casserole or Roasted
Squash Chili Mac.
Preheat the oven to 400 degrees F.
Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil.
Roast until tender. Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken.
Heat the EVOO in a
Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook until
crisp. Add the
rosemary,
thyme, oregano, sliced garlic, carrots,
celery,
bay leaf, chile pepper,
onions and
potatoes and season with salt and pepper. Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute.
Deglaze with the
wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the
kale and cook until wilted. Add the stock, beans and a few gratings of
nutmeg and bring to a boil. Stir in the roasted pepper puree.
Bring the soup to a low boil. Add the
pasta and cook until
al dente. (Or cook the pasta separately in salted boiling water.) Meanwhile, squeeze the roasted garlic from 1 head into a bowl and
mash with the butter. Slice the bread, then broil or
