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3 cans of white beans, such as Great Northern or cannellini
Kosher salt
1/8 cup good olive oil, plus extra for serving
1/8 pound large diced pancetta or smoked bacon
1 cups chopped yellow onions (1 onion)
1/2 cup chopped carrots
1/2 cup chopped celery
2 tablespoons minced garlic
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cans of petite diced tomatoes
2 cups coarsely chopped or shredded savoy cabbage, optional
2 cups coarsely chopped kale
1/4 cup chopped fresh basil leaves
3 cups chicken stock
2 cups sourdough bread cubes, crusts removed
1/4 cup freshly grated Parmesan, for serving
Heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean liquid into a large measuring cup and add enough chicken stock to make 4 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
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