White Bean & Bacon Soup with Garlicky Bread Crumbs

Ingredients

• 1 pound (about 2 cups) dried cannellini beans
• 2 large onions, 1 quartered and 1 chopped
• 2 large fresh bay leaves
• Sage
• About 1 tablespoon olive oil
• 1/2 pound lean bacon or pancetta, cut into 1/4-inch dice
• 1 bulb fennel, trimmed and chopped
• 1 carrot, peeled and chopped
• 2 ribs celery with leafy tops, chopped
• 5 to 6 cloves garlic, chopped
• 2 tablespoons thyme, chopped
• A few stems of rosemary, stripped and chopped
• 1 cup white wine
• 1 quart chicken stock
• 1 chunk of Parmigiano-Reggiano rind
• 4 cups (a few fat handfuls) baby kale or baby spinach, coarsely chopped
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