Zuppa toscana

Boil the beans. If they have been soaked over night, they will cook faster.
Keep the boiling water.

Dice the onions, carrots and celery in order to make a soffritto. 
Cook it for 5 to 10 minutes.
Meanwhile, prepare the kale by separating the leaves from the central stick.
Dice the potatoes (and/or the courgets).
Add them to the pot and roast them for a few minutes.

Mix the tomato paste with some water and add it to the pot. 
Add salt and pepper.
Cover and cook for 30 minutes.

Aside, mix half of the cooked beans.
Then add the beans cream and the rest of the beans to the pot.
Add some of their cooking water as well and let it cook for another 30 minutes.

Serve it on top of bread croutons or slice bread with toasted parmigiano on top. 

Boil the kale for 15 minutes in plain water.
Dice the potatoes, carrots and onion.

Heat up some olive oil in a pot.
Throw in the onion and the garlic. 
When the onion are golden, add the potatoes and carrots.
Roast them for 1 minutes then add salt and some water.
Let it cook for 20 minutes at medium fire adding some cooking liquid of the kale
now and then.

When the kale is ready, take it out the pot. Slice it roughly and add it to the 
pot with the others vegetables.

If doing a non vegetables version, cook the pancetta in a pan and throw it in
the soup pot when ready.

Serve it on top of bread croutons or slice bread with toasted parmigiano on top.