Two-Bean Minestrone with Pancetta and Parmesan

• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/2 cup dried chickpeas (about 4 ounces), soaked overnight and drained
2. 1 quart water
3. 1/2 cup dried borlotti or pinto beans (about 3 ounces), soaked overnight and drained
4. 2 tablespoons extra-virgin olive oil
5. 5 ounces pancetta, finely chopped
6. 1 large onion, coarsely chopped
7. 1 medium leek, white and tender green parts, coarsely chopped
8. 4 large garlic cloves, minced
9. 2 large celery ribs, finely chopped
10. 2 medium carrots, finely chopped
11. 8 cups chicken stock or canned low-sodium broth
12. 4 thyme sprigs
13. 2 bay leaves
14. 2 large sage sprigs
15. One 3-ounce piece of Parmesan rind
16. 1/2 pound Savoy cabbage, coarsely chopped (4 cups)
17. 1/2 pound kale, large stems discarded, leaves finely chopped (5 cups)
18. 1 1/2 cups canned peeled Italian tomatoes, coarsely chopped, juices reserved
19. 1/2 pound green beans, cut into 1-inch lengths
20. Salt and freshly ground pepper
21. Hot sauce, for serving (optional)

1. In a medium saucepan, cover the chickpeas with the water and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Add the borlotti beans, cover and continue to simmer until the beans are tender, about 1 hour. Remove from the heat and set the beans aside.
2. Meanwhile, heat the olive oil in a large enameled cast-iron casserole. Add the pancetta and cook over low heat until golden, about 5 minutes. Add the onion, leek, garlic, celery and carrots and cook, stirring, for 3 minutes. Add the stock, thyme, bay leaves, sage and Parmesan rind and simmer for 5 minutes. Add the cabbage, kale, tomatoes and their juices and the cooked beans and their liquid. Cover and simmer for 45 minutes. Add the green beans, cover and continue to simmer for 1 hour. Discard the thyme sprigs, bay leaves, sage and Parmesan rind. Season with salt and pepper and remove from the heat. Serve in bowls. Pass the hot sauce.