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Ingredients

• 1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
• 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
• 3 tablespoons olive oil, plus more for drizzling on bread
• 1/2 pound diced pancetta
• 2 cups diced yellow onions
• 1 cup diced celery
• 1 cup diced carrots
• 4 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can chick peas, drained and rinsed
• 2 quarts chicken stock, plus extra water if needed
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 sprig oregano
• 1 bay leaf
• 1 teaspoon red chili flakes
• 2 heads Lacinata kale, stems removed and cut into bite size pieces
• 1 loaf Italian peasant bread, cut into thick slices
• Parmigiano-Reggiano, grated, for serving

Description

Food Network Invites You To Try This Tuscan Bean Soup Recipe From Emeril Lagasse.

Food Network