"Chunky Tuscan bean and kale soup is exactly what you need in your fridge when the week goes by so fast that your day is a blur and suddenly you realize that you had leftovers in the fridge. This soup is rustic, hearty, full bodied in flavor, and really a cinch to make. Who could ask for more? Pancetta is first crisped up in olive oil and then carrots, onions, celery, and bay leaf are added until the vegetables are softened. Add in some garlic, and then crushed tomatoes, cannellini beans, kale, parm and cabbage and you have the most delicious soup! I’ve made a version of this soup for years. The cabbage was new and I did like it. I did change the recipe a bit by adding more pancetta and parmigiano reggiano. So good! This is from Salt, Fat, Acid, Heat by @ciaosamin and this is for more #rainydaybitescookbookclub. Happy Saturday everyone! . . . #saltfatacidheat #cookbook #cookbookclub #eater #huffposttaste #food52 #f52grams #feedfeed #onmytable #foodstyling #foodphotography #foodwinewomen #buzzfeedfood #myopenkitchen #cookit #realsimple #forkyeah #mywilliamssonoma #myamazonkitchen #entertaining #shareyourtable #kaleyeah #soup #stews #italianfood #tuscanbeansoup #italiansoup"