Rustic Tuscan White Bean Soup | FoodFlakes.com

Ingredients

• 2 T. Extra virgin olive oil
• 6 oz. pancetta, diced
• 1/2 oz. dried porcini mushrooms, reconstituted and chopped
• 1/2 c. dry white wine
• 6 c. chicken broth, preferably organic
• Reserved liquid from reconstituting dried mushrooms
• 2 Parmesan cheese rind
• 2 bay leaves
• 1 1/2 T. fresh rosemary leaves, chopped
• 3 c. cooked cannellini beans, divided
• Sea salt and black pepper, to taste
• 2 c. Tuscan kale, washed, stems removed, leaves chopped
• 3/4 c. Pecorino Romano cheese, freshly grated and divided