INGREDIENTS
1/4 lb
Pancetta
1
Baking potato
1
Bay leaf, large
1
bunch Black or tuscan kale
1 can
Cannellini beans
2
Carrots
2
Celery with leafy tops, ribs
1
Heirloom tomato
1
Onion
2
sprigs Rosemary
1
small bunch Swiss chard
1
Zucchini, medium firm
1 qt
Chicken stock
3
Grates fresh nutmeg
1
Salt and pepper
2
slices Fresh or stale peasant bread
1
Parmigiano-reggiano cheese
1/4 cup
Evoo, plus more for drizzling