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Ingredients

1. 1/2 cup dried chickpeas (about 4 ounces), soaked overnight and drained
2. 1 quart water
3. 1/2 cup dried borlotti or pinto beans (about 3 ounces), soaked overnight and drained
4. 2 tablespoons extra-virgin olive oil
5. 5 ounces pancetta, finely chopped
6. 1 large onion, coarsely chopped
7. 1 medium leek, white and tender green parts, coarsely chopped
8. 4 large garlic cloves, minced
9. 2 large celery ribs, finely chopped
10. 2 medium carrots, finely chopped
11. 8 cups chicken stock or canned low-sodium broth
12. 4 thyme sprigs
13. 2 bay leaves
14. 2 large sage sprigs
15. One 3-ounce piece of Parmesan rind
16. 1/2 pound Savoy cabbage, coarsely chopped (4 cups)
17. 1/2 pound kale, large stems discarded, leaves finely chopped (5 cups)
18. 1 1/2 cups canned peeled Italian tomatoes, coarsely chopped, juices reserved
19. 1/2 pound green beans, cut into 1-inch lengths
20. Salt and freshly ground pepper
21. Hot sauce, for serving (optional)

Description

Food & Wine