INGREDIENTS
19 ozs
cannellini beans
1/4 cup
olive oil
1/4 lb
pancetta
2 cups
onions
1 cup
carrots
1 cup
celery
6 cloves
garlic
1 tbsp
salt
1 tsp
pepper
1/4 tsp
pepper flakes
28 ozs
canned tomatoes
4 cups
kale
1/2 cup
basil leaves
8 cups
chicken stock
4 cups
sourdough bread cubes
1/2 cup
parmesan cheese