Inspired by an Italian classic — pasta e fagioli — but without the pasta and with some bacon! This soup is an awesome weekend project, as I recommend soaking beans the night before you cook, but the day of work is just some hands-off simmering and great smells.

PARTS
— 1.5 cup dried cannellini beans (soaked overnight, then rinsed)
— 1 Parmesan rind + shaved Parm for serving
— 2 large carrots, halved crosswise
— 2 celery stalks, halved crosswise
— 1 head garlic, halved crosswise + 2 minced cloves
— 2 sprigs fresh rosemary
— 2 fresh bay leaves (can sub for dry)
— 2 Chile de árbol (optional) or .5 tsp crushed red pepper flakes, plus more crushed for serving
— 1 yellow onion, roughly chopped
— 28oz can of diced tomatoes
— 2 strips bacon, roughly chopped
— Large handful of Dino kale leaves, torn into bite-sized pieces


CLUES
1. In a medium pot, combine beans, Parmesan rind, carrot, celery, garlic head, rosemary, chiles, bay leaves and 2 quarts (8 cups) water. Bring to a boil over high heat, then reduce heat to low, cover and simmer until beans begin to soften, about 1-1.5 hours. Remove pot from heat, discard all the veg (leaving behind the rosemary leaves that have fallen off) and season the broth. Set aside until Step 3.

2. While the beans simmer, place a large pot over medium heat. Add bacon and cook, stirring, until bacon is golden and crisp, about 10 minutes. Using a slotted spoon, set bacon aside until ready to serve. To pot with rendered bacon fat, still over medium heat, add onion and garlic and cook until soft, 8-10 minutes. Add tomatoes and simmer until thick, 12-15 minutes.

3. Add beans and their broth to pot, still over medium heat, and cook until flavors have melded and beans are at your desired doneness, 10-15 minutes. Remove from heat, stir in dino kale and bacon, then taste and season with salt and pepper as desired. Divide soup between serving bowls and garnish with a drizzle of olive oil, shaved Parmesan and crushed red pepper flakes.