Farmers Market Cabbage, Bean and Bacon Soup

Name: Farmers Market Cabbage, Bean and Bacon Soup
Ingredients: 6 ounces slab bacon, diced; Extra-virgin olive oil; 2 carrots, orange or yellow, diced; 1 onion, diced; 1 leek, white part and about 1 inch of the greens, rinsed and diced; 1 bulb fresh fennel, cored and diced, including green stalks and fronds; 2 celery stalks, diced; 2 fat cloves garlic, minced; 1 tablespoon fresh thyme, leaves only; Sea salt and freshly ground black pepper, to taste; ½ head green cabbage, cored and sliced (Savoy cabbage is particularly nice); ½ bunch black Tuscan kale, ribs removed, leaves sliced; ½ cup fresh Italian parsley, chopped; 6 cups chicken or vegetable stock; 1 small chunk Parmigiano Reggiano rind (optional); ¼ cup finely grated Parmigiano Reggiano; 2 cups cooked beans and some of their cooking broth (see Basic Pot of Beans recipe sidebar); 1 teaspoon white wine vinegar

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This is a favorite in our house, especially in the colder months when the cabbages and kale are at their peak at the farmers market. Use any white or brown bean here— even flageolets would be...

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Ingredients

6 ounces slab bacon, diced
Extra-virgin olive oil
2 carrots, orange or yellow, diced
1 onion, diced
1 leek, white part and about 1 inch of the greens, rinsed and diced
1 bulb fresh fennel, cored and diced, including green stalks and fronds
2 celery stalks, diced
2 fat cloves garlic, minced
1 tablespoon fresh thyme, leaves only
Sea salt and freshly ground black pepper, to taste
½ head green cabbage, cored and sliced (Savoy cabbage is particularly nice)
½ bunch black Tuscan kale, ribs removed, leaves sliced
½ cup fresh Italian parsley, chopped
6 cups chicken or vegetable stock
1 small chunk Parmigiano Reggiano rind (optional)
¼ cup finely grated Parmigiano Reggiano
2 cups cooked beans and some of their cooking broth (see Basic Pot of Beans recipe sidebar)
1 teaspoon white wine vinegar