Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.
Photograph by Tina Rupp

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	465.2 Kcal (1948 kJ)
Calories from fat	256.03 Kcal
		% Daily Value*
Total Fat	28.45g	44%
Cholesterol	23.98mg	8%
Sodium	545.52mg	23%
Potassium	772.5mg	16%
Total Carbs	33.09g	11%
Sugars	0.97g	4%
Dietary Fiber	12.77g	51%
Protein	20.98g	42%
Vitamin C	7.7mg	13%
Iron	3mg	16%
Calcium	313.3mg	31%

Amount Per 100 g
Calories	370.81 Kcal (1553 kJ)
Calories from fat	204.08 Kcal
		% Daily Value*
Total Fat	22.68g	44%
Cholesterol	19.11mg	8%
Sodium	434.84mg	23%
Potassium	615.76mg	16%
Total Carbs	26.38g	11%
Sugars	0.77g	4%
Dietary Fiber	10.18g	51%
Protein	16.72g	42%
Vitamin C	6.1mg	13%
Iron	2.4mg	16%
Calcium	249.8mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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