4cupschopped washed and chopped kale (thick ribs and stems discarded)
1large potato(peeled and diced, about 1 cup)
3cupsseeded and diced ripe tomatoes(or 1 28-ounce can chopped tomatoes in juice)
8cupsvegetable or chicken broth(preferably less sodium)
1Parmesan rind (optional; see Note)
2cans(15-ounce) white beans(such as Northern or cannellini, rinsed and drained)
3cupsdiced zucchini
½cupchopped flat-leaf parsley
1tablespoonfresh thyme leaves(or 1 ½ teaspoons dried)
Kosher salt and freshly ground pepper to taste
½cupchopped fresh basil leaves
Grated Parmesan cheese(to serve, optional)
Instructions
Heat the oil in a large soup or stock pot or Dutch oven over medium heat. Add the pancetta, if using, and sauté until the pancetta is crispy and browned, about 5 minutes. Add the onion, leeks, carrots, celery, and garlic and cook, stirring occasionally, for another 5 minutes, until the vegetables are tender and a very light golden brown. Add the cabbage and kale and stir occasionally for another 5 minutes, until the greens have wilted.
Add the potato, tomatoes, and broth, and turn the heat to medium-high. Bring the soup to a simmer and simmer, stirring occasionally for 15 minutes, until the potatoes are tender and the greens have softened.
Place half of the white beans in a bowl, and using a potato mashed or a fork, mash the beans into a chunky paste. Add the crushed and whole white beans to the pot along with the zucchini, tomatoes, parsley, thyme, salt, and pepper. Return to a simmer and stir often for another 15 minutes, until the zucchini is tender. Stir in the basil and serve.
Notes
The rind or end of a piece of Parmesan is often added to soups and sauces in Italy for a wonderful base of flavor and salinity. You can fish out and discard the rind once the dish is done, or let it sit in the pot until you are done enjoying the soup.