(adapted by Lon Temereski from Gourmet December 2003)
125g (1/4 pound) pancetta, chopped (bacon can be used as a substitute)
1 large onion, chopped
3 garlic cloves, finely chopped
50 ml (3 Tbsp) olive oil
400 ml (14 oz) can whole tomatoes in juice chopped, reserve juice
2x 400ml (14oz) cans white beans (cannellini, Great Northern, or navy), rinsed and drained well
1 litre (4 cups) chicken or vegetable broth
500 ml (2 cups) water
1 (optional) piece parmesan rind (roughly 3” x 3”)
375 ml (1 1/2 cups) bottled peeled cooked whole chestnuts, halved
250 g (1/2 pound) kale, discard stems and center ribs, tear leaves into bite-size pieces
10 ml (2 tsp) fresh thyme, chopped
Cook pancetta, onion, and garlic in olive oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind and simmer, uncovered, 45 minutes to 1 hour. Season liberally with salt. Discard cheese rind and stir in chestnuts.
Transfer 2 cups soup to a blender and purée until smooth, then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.
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