Mediterranean Bean and Bacon Soup | Food Stuff

Name: Mediterranean Bean and Bacon Soup | Food Stuff
Ingredients: 2 15-ounce cans cannellini beans; 2 medium carrots, finely diced; 2 to 3 small stalks celery, finely diced; 6 cups chicken stock; Crusty bread, for serving; 1/2 cup dry white wine; 3 tablespoons EVOO, plus more for drizzling; 1 large fresh bay leaf; 4 cloves garlic, finely chopped or grated; 1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped; Kosher salt and freshly ground pepper; Freshly grated nutmeg; 1 onion, finely diced; 5 ounces pancetta, finely diced; 1 rind from a wedge of Parmigiano-Reggiano; Shaved Parmigiano-Reggiano, for serving; Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string; 2 tablespoons tomato paste

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Ingredients

2 15-ounce cans cannellini beans
2 medium carrots, finely diced
2 to 3 small stalks celery, finely diced
6 cups chicken stock
Crusty bread, for serving
1/2 cup dry white wine
3 tablespoons EVOO, plus more for drizzling
1 large fresh bay leaf
4 cloves garlic, finely chopped or grated
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 onion, finely diced
5 ounces pancetta, finely diced
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
2 tablespoons tomato paste