INGREDIENTS
1/2 lb
Pancetta
1
Bay leaf
1 cup
Carrots
1 cup
Celery
1 14 ounce can
Chick peas
4 cloves
Garlic
2
heads Lacinata kale
1
sprig Oregano
1 tsp
Red chili flakes
2
sprigs Rosemary
3
sprigs Thyme
1 14 ounce can
Tomatoes
2 cups
Yellow onions
2 qt
Chicken stock
1
Salt and freshly ground black pepper
3 tbsp
Olive oil
1
loaf Italian peasant bread, slices thick
1
Parmigiano-reggiano
1/2 cup
Cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup
Kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed