Minestrone Soup

Step 1: Place beans in a large bowl and pour in enough cold water to cover, plus two inches, and refrigerate for at least 8 hours.

Step 2: Drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.

Step 3: Reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).

Step 4: Add salt and simmer for 5 additional minutes.

Step 5: Remove from heat and let beans stand, uncovered.

Step 6: Peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.

Step 7: Heat oil large heavy pot over moderate heat.

Step 8: Add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.

Step 9: Add onion and cook, stirring, until softened, 4 to 5 minutes.

Step 10: Add carrots, celery and garlic and cook, stirring, for 4 minutes.

Step 11: Drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.

Step 12: Add cabbage and kale and cook until cabbage is wilted, about 5 minutes.

Step 13: Add drained tomatoes and stock and bring to a simmer.

Step 14: Cover and reduce heat; simmer for 1 hour.

Step 15: Drain beans, reserving liquid Puree half of the beans with 1 cup of the reserved liquid in a blender or food processor. Stir pureed beans into the soup.

Step 16: Add the remaining beans and reserved liquid. If necessary reseason with salt and pepper.

Step 17: Serve with grated cheese.