Tuscan Bean Soup

1 lb dried cannellini beans
1 tbsp olive oil
6 oz. pancetta, cut into 1/4-inch pieces
1 large onion, chopped medium (about 1 1/2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves, peeled and crushed
4 cups chicken broth (preferably low-sodium)
3 cups water
2 bay leaves
1 lb kale or collard greens, stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 can diced tomatoes (14.5oz.), drained and rinsed
1 sprig fresh rosemary (optional)
salt and pepper

Notes: Prosciutto or bacon can be substituted for the pancetta.

Preparation: Check the beans for small rocks and impurities then soak in salted water for 1 hour.

Directions:

In a large pot, heat the olive oil over medium heat.
Add pancetta and cook 6-10 minutes, until the edges are crisp and browned.
Add onion, celery and carrots. Cook until very soft and a little browned, about 15 minutes.
Add the garlic and cook an additional minute.
Drain water from beans and discard. Rinse well and add beans to the pot.
Add broth, water and bay leaves. Bring to a simmer, cover and cook until beans are tender, 45-60 minutes.
Add kale. Drain and rinse tomatoes, then add those to the pot as well.
Re-cover and cook until kale is done and beans are tender, 5 to 15 minutes. Soup is done.
Optional - Add rosemary sprig and submerge it in the soup. Let stand off heat for 15 minutes, then remove and discard rosemary and bay leaves. Drizzle with extra-virgin olive oil and serve with garlic toasts.