Pancetta & Kale Soup

This is a strictly Lolly recipe.  And yes, it's one of those dishes that is better after it has time to mingle its flavors in the fridge overnight.

8 oz. diced pancetta

1 T. olive oil

3 ribs celery, chopped

2 carrots, chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

1/2 cup red wine

2 quarts chicken broth/stock

1 t. red pepper flakes

2 cans cannellini beans, rinsed and drained

1 can diced tomatoes (with oregano & basil)

5 cups packed kale, thinly sliced

Heat olive oil over low heat in a 5 quart Dutch oven.  Brown pancetta, stirring occasionally.  When pancetta is browned, remove from pot and drain on paper towels.  Pour off all but 1 T. of fat and add celery, carrots and onions.  Increase heat to medium and cook for 5 - 7 minutes until vegetables have softened.  Add garlic and let cook for one minute, stirring constantly.  You don't want it to burn!

Add pancetta back to the pot and increase heat to high.  Deglaze with the wine and stir to loosen all the browned bits on the bottom of the pot.  Add the chicken broth or stock and bring to a boil.  Lower heat to simmer and add red pepper flakes, beans and tomatoes.  Stir well and add kale. 

Let soup simmer for 20 - 25 minutes until kale is tender.  Serve with crusty bread and top with grated Parmigiano-Reggiano cheese.