Cranberry Bean and Cabbage Soup with Kale Pesto Recipe

Ingredients

• 1 cup Cranberry or Good Mother Stallard beans
• Salt
• freshly ground pepper
• 4 tablespoons olive oil
• 3 ounces pancetta, diced
• 2 yellow onions, minced
• 4 carrots, peeled and diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 head green cabbage, diced
• 2 cups peeled and chopped plum tomatoes
• 3/4 cup dry red wine
• 11/2 teaspoons sugar
• 4 cups chicken or vegetable broth
• 1 bay leaf
• 1/4 loaf ciabatta or other coarse country bread (about 1/4 pound)
• 1 small bunch dinosaur kale
• 2 garlic cloves, chopped
• 1/4 cup pine nuts
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated pecorino romano cheese
• Pinch of salt