Ingredients
Into a large pot place 4 cups pureed cannelloni beans and 5 cups chicken broth.
Add a large can of drained kidney beans and a can of drained black beans.
Add 1/2 pound of diced Pancetta. Brown until almost crisp and discard the fat. Add the meat to the soup pot.
Heat the frying pan again and add:
2 Tbsp. olive oil
4 cloves garlic, crushed
2 medium carrots, peeled and diced
2 medium yellow onions, peeled and diced
1 cup thinly sliced celery
Saute until tender and add to the pot.
Preparation
Add to the soup pot 2 1/2 cup chopped ripe tomatoes (or a large can plum tomatoes which you chop and add with or without any of the juice.) 2 cups peeled, diced white potatoes 1/2 cup dry red wine 2 Tbsp chopped fresh parsley 1 tsp dried marjoram 5 cups of chicken stock Bring to a simmer and cook, covered, for about 1 hour, stirring often.
Add 1 1/2 cups diced zucchini 1 pound of kale (remove stems and chop coarsely) 1/2 cup grated fresh Parmesan cheese Salt and pepper to taste.
Simmer gently 30 minutes more or until the soup is nice and thick
