3 tablespoons EVOO, plus more for drizzling
5 ounces pancetta, finely diced
4 cloves garlic, finely chopped or grated
2 to 3 small stalks celery, finely diced
2 medium carrots, finely diced
1 large fresh bay leaf
1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup dry white wine
6 cups chicken stock
Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Freshly grated nutmeg
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Crusty bread, for serving
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.
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