Chickpea Soup with Pancetta and Rosemary | America's Test Kitchen

Ingredients

• 6 ounces pancetta , cut into ½-inch pieces
• ¼ cup extra-virgin olive oil , plus extra for drizzling
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 1 teaspoon pepper
• ½ teaspoon table salt
• 3 garlic cloves , minced
• 1½ teaspoons minced fresh rosemary
• 2 bay leaves
• 1 cup dry white wine
• 4 cups chicken broth
• 2 (15-ounce) cans chickpeas , rinsed
• 8 ounces kale , stemmed and chopped
• ½ cup chopped fresh parsley
• Grated Pecorino Romano cheese