Hearty Green Autumn Bowl

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cup Parmesan Cheese finely grated
1 1/2 teaspoon Chili Flakes or more if you like
1 bay leaf
1 bunch Kale (or mix Kale and Swiss Chard) stems removed and leaves shredded
1 Carrot (Medium) chopped finely
1 Celery Stick chopped finely
1 Clove of Garlic minced
1 cup Dry White Wine
1 handful Toasted Pine Nuts
1 lemon" itemprop="name">lemon (I used Meyer it was available) rind grated and lemon" itemprop="name">lemon then cut in wedges
1 liter Chicken Stock
1 Onion (medium) chopped finely
1 teaspoon Salt
1 Vine Ripe Tomato Medium chopped finely
1/4 cup Finely Chopped Pancetta
2 tablespoons Olive Oil plus more for bread
2 tablespoons Rosemary finely chopped
3 cups Cooked Cannellini Beans (canned is fine but rinse well 2 cans)

See Full Recipe at Food52