Preparation

1. Warm 1 Tablespoon of olive oil in a large soup pot over medium heat. Add pancetta (if using) and cook for about 5-7 minutes or until lightly browned and a bit crisp. Stir the onions and cook until softened, about 4-5 minutes. Add the carrots and fennel, and cook for another 5 minutes. Stir in the garlic, chili flakes and white wine. Cook, stirring often for another 5 minutes.
2. Add the stock, tomatoes and beans. You can add the Parmesan rind if desired to add extra depth and flavor to the soup. Stir in the kale. Bring to a boil, then reduce to a low simmer, cover and cook for 30-40 minutes.
3. While the soup is simmering, chop the parsley and make the Lemon Rosemary Oil to drizzle over the soup when finished. In a small bowl, combine 4 Tablespoons olive oil, lemon zest, garlic and rosemary (or other herbs such as basil, thyme or sage would work well too).
4. The soup is finished cooking when the vegetables are nice and tender. Remove the Parmesan rind if used and season with salt and pepper as desired. Stir in chopped parsley. Serve soup with a drizzle of the Lemon Rosemary Oil, and a sprinkle of grated Parmesan or pecorino cheese, if desired.
5. Soup freezes well for up to 6 months.