This is a great recipe to use with the bread you just learned to make!

Ingredients:

6 ounces pancetta, diced

6 garlic cloves, peeled and put through a garlic press

1 onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1/2 cup olive oil ( I use garlic olive oil)

1  15-ounce can whole, peeled tomatoes, roughly chopped

3  15-ounce cans cannellini beans

2 cups chicken broth

1 sprig rosemary

1 bunch kale, roughly chopped

Grated parmesan

 

In a large pot, heat 1 tablespoon olive oil over medium heat and saute the pancetta for about 2 minutes.  Add another tablespoon of olive oil and saute the garlic, onion, celery and carrot for five minutes.

Add the tomatoes and their juices, chicken broth, beans and rosemary.  Cover and simmer until the beans crack, usually about an hour.

Add the kale and cook for 5-7 minutes.

Toast a piece of rustic bread and put on the bottom of your soup bowl. Ladle the soup on top of it, drizzle with olive oil and sprinkle with parmesan.