3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup of Frantoio EVOO
1 15-ounce can whole peeled tomatoes
3 15-ounce cans Cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons
of olive oil for 5 minutes.
2 Add the tomatoes and their juices, along with the beans, broth, and rosemary.
Simmer, covered, until the beans break apart, about an hour.
3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs. Serve &
drizzle with the remaining olive oil and sprinkle with the cheese.