Tuscan minestrone

1. Soak the beans overnight in a bowl of cold water. In the am, drain the beans and cook them in a large pot with 2 quarts of highly salted water and the prosciutto or pancetta. As the beans absorb water, keep adding enough hot water to maintain about 2 quarts. Cook for one hour, then let sit on stovetop in the pot.

2. Saute onion, celery, garlic, carrot, parsley, salt & pepper in the olive oil in a Dutch Oven or large stockpot for about 12 to 15 minutes. Add the cabbage, kale, and potato to the stockpot. Then add tomatoes, squishing them with your hands as you drop them in the pot. Cover and simmer for 15 minutes, adding a little bean liquid every now and then if it's looking dry. You're basically stemming the vegetables at this point. After the 15 minutes, add the swiss chard.

3. Scoop out 1 cup of beans and set aside. With a handheld mixer (a blender will work here just fine) blend the remaining beans and then pour the bean puree into the stockpot with vegetables, stirring to combine. Simmer together for 15 minutes more until heated through When you are reading to serve, add the reserved whole beans. Taste to season - IMO, you will need to highly season here.

4. Ladle soup into deep bowls and serve with crusty warm cibatta bread, freshly grated parmesan, and a healthy drizzle of great quality olive oil.