Tuscan Bean Soup | Saverd

Ingredients

• 1/2 pound diced pancetta
• 1/2 cup kidney beans soaked overnight- or 1 can (14 ounce) beans, drained and rinsed
• 1/2 cup cannellini beans soaked overnight or 1 can beans, drained and rinsed
• 3 tablespoons olive oil
• 2 cups diced yellow onions
• 1 cup diced celery
• 1 cup diced carrots
• 4 cloves garlic, sliced
• salt and pepper
• 1 can (14 ounce) can chick peas, drained and rinsed
• 2 cups chicken stock, plus extra water if needed
• 2 sprig rosemary
• 3 sprigs thyme
• 1 sprig oregano
• 1 bay leaf
• 1 teaspoon red chili flakes
• 2 heads Kale, stems removed and cut into bite size pieces
• parmigiano- reggiano, grated for serving