Tuscan Bean & Kale Soup with Whole Grain Bread

Dice 4 oz of pancetta into small cubes. Heat 2 tbsp of olive oil in a large Dutch oven over medium heat and cook pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Dice 1 large yellow onion, 2 medium carrots, and 2 celery stalks. Add to the pot with the pancetta fat and remaining 1 tbsp olive oil. Sauté until vegetables begin to soften, about 5-7 minutes.

Mince 4 cloves of garlic, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme. Add to the pot along with 1/2 tsp red pepper flakes. Cook until fragrant, about 1 minute.

Remove casings from 1 lb Italian sausage and add to the pot, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.

Drain and rinse 2 cans of cannellini beans. Add to the pot along with 6 cups of chicken broth, 1 Parmesan rind, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

While the soup simmers, preheat the oven to 375°F (190°C). Slice the whole grain bread loaf into 8 thick slices. Mix 4 tbsp softened butter with 1 tsp garlic powder. Spread the garlic butter on both sides of each bread slice.

Place the buttered bread slices on a baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and crispy.

Remove stems from 1 bunch of kale and roughly chop the leaves. Add to the soup and cook for an additional 5 minutes until kale is wilted but still bright green.

Remove the bay leaf and Parmesan rind. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Return the crispy pancetta to the soup and stir to combine. Ladle the soup into bowls and serve with the whole grain garlic bread on the side.