Chestnut Ben Soup

this is a very common soup in emila romagna

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 6

Ingredients

• 1⁄4 lb  thinly sliced pancetta, chopped
• 1  large onion, chopped
• 3  garlic cloves, finely chopped
• 3  tablespoons  extra-virgin olive oil
• 1 (14 ounce) can  whole tomatoes with juice, drained, reserving juice, and chopped
• 3 1⁄2 cups low sodium chicken broth (28 fl.oz. )
• 2  cups water
• 1  piece parmigiano-reggiano cheese, rind (roughly 3 by 2 by 1/2 inch)
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups  bottled peeled cooked whole chestnuts, halved (8 ounces)
• 1⁄2 lb  cavolo nero or 1⁄2 lb  regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
• 2  teaspoons  chopped fresh thyme

Directions

1. Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
2. Cook pancetta, onion, and garlic in 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, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
3. Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.