Pistrang.com - Ribollita (Italian Kale and Bean Soup)

Ingredients

• 2 cans (15-ounce each) of cannellini beans, with their liquid
• kosher salt to taste (not much is needed; using none is fine, too)
• ¼ cup olive oil, plus extra for serving
• ¼ lb. pancetta, roughly diced
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 T minced garlic
• 1 tsp. ground black pepper
• ¼ tsp. crushed red pepper flakes
• 1 can (28-ounce) chopped plum tomatoes in puree
• 4 cups coarsely chopped kale, preferably Lacinato kale (aka Dinosaur kale)
• ½ cup chopped fresh basil leaves
• 6 cups good chicken stock
• 4 cups sourdough bread cubes, crusts removed (works fine with gluten free bread also)
• ½ cup freshly grated parmesan cheese, for serving