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Ingredients

• 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• 1 bulb fennel, finely chopped
• 2 carrots, finely chopped
• 3-4 small ribs celery with leafy tops, finely chopped
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 fresh bay leaf
• Salt and pepper
• 3-4 sprigs rosemary, finely chopped
• 7-8 leaves sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 1 can cannellini beans (15 ounces), rinsed and drained
• 1 bunch Tuscan kale (aka lacinato), leaves stripped and very thinly sliced (dinosaur kale or Swiss chard are fine to use as well)
• A few grates of nutmeg
• 1 quart chicken or vegetable stock
• 3 cups water
• 1 piece of Parmigiano Reggiano cheese rind
• 5-6 slices (each about 1/2-inch thick) stale peasant bread or crusty white bread, torn into pieces
• 1 small white or red onion, finely chopped
• Grated Parmigiano Reggiano cheese, to pass at table

Description

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