cookingwtihcocktailrings.com
Soak the beans.
Soak cranberry bean in a medium bowl covered with water overnight.
1
Cook the pancetta.
Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.
2
Sauté vegetables.
Then add the carrot, celery and onion and sauté, stirring occasionally, until tender, about an additional 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
3
Stir in liquids.
Add the tomatoes, chicken stock, 4 cups of water and bay leaves.
4
Add beans and simmer.
Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.
5
Add pasta.
Add the kale and pasta, stirring to combine and cook until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.
6
Serve.
Ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.
7