Ingredients
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut into 1/2-inch cubes (about 1 cup)
1/2 small red onion, diced
3 garlic cloves, thinly sliced
1 dried chile, crumbled
3/4 teaspoon fennel seed
1 pound dried cannellini beans, soaked overnight and drained
9 cups homemade or low-sodium store-bought chicken stock
1 large bunch cavolo nero (Tuscan kale), cleaned, stemmed, and roughly chopped (8 cups)
Coarse salt and freshly ground pepper
1 loaf Tuscan bread, cut into 1/2-inch slices, brushed with olive oil and toasted in a 300-degree oven
1 cup grape tomatoes, halved
1/2 small red onion, diced
Extra-virgin olive oil
Parmigiano-Reggiano cheese, grated
Crushed red pepper flakes
Preparation
In a medium Dutch oven or a large saucepan, heat oil over medium heat. Add pancetta and cook until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towel. Add onion and cook until translucent, about 5 minutes. Add garlic, chile, and fennel seed, and cook for 2 minutes.
Add cannellini beans and chicken stock, and bring to a boil. Reduce heat and let simmer for 50 minutes, or until beans are tender.
Add Tuscan kale. Stir and season with salt and pepper. Cook for 5 minutes, until kale is tender.
Serve in a bowl over a slice of bread. Garnish with pancetta, tomatoes, onion, olive oil, Parmigiano-Reggiano, and crushed red pepper flakes.
