6 large red bell peppers
3 heads garlic
1/4 cup EVOO, plus more for drizzling
4 ounces smoky bacon or pancetta, chopped
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1 tablespoon chopped fresh oregano
3 to 4 cloves garlic, sliced
2 carrots, chopped
2 stalks celery, chopped
1 large fresh bay leaf
1 fresh red chile pepper, seeded and finely chopped
1 onion, chopped
1 starchy potato, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1/2 cup dry white wine
1 small bunch Tuscan kale, stemmed and chopped
8 cups chicken stock
One 14-ounce can red beans or chickpeas, rinsed and drained
Freshly grated nutmeg
3/4 cup ditalini or other small pasta, or broken thin spaghetti
4 tablespoons butter, softened
Crusty Italian bread, for serving
Grated pecorino, for serving