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
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
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
, oregano, sliced garlic, carrots
, bay leaf, chile pepper
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 grill
Divide the soup among shallow bowls. Top with pecorino
and a drizzle of EVOO. Slather the bread with the garlic butter
and serve with the soup
Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal. Add the pasta before serving. The garlic can be roasted ahead of time and mashed with the butter, then refrigerated.