Two Bean Minestrone with Pancetta and Parmesan

Ingredients

• 1/2 cup dried chickpeas (about 4 ounces), soaked overnight and drained
• 1 quart water
• 1/2 cup dried borlotti or pinto beans (about 3 ounces), soaked overnight and drained
• 2 tablespoons extra-virgin olive oil
• 5 ounces pancetta, finely chopped
• 1 large onion, coarsely chopped
• 1 medium leek, white and tender green parts, coarsely chopped
• 4 large garlic cloves, minced
• 2 large celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 8 cups chicken stock or canned low-sodium broth
• 4 thyme sprigs
• 2 bay leaves
• 2 large sage sprigs
• One 3-ounce piece of Parmesan rind
• 1/2 pound Savoy cabbage, coarsely chopped (4 cups)
• 1/2 pound kale, large stems discarded, leaves finely chopped (5 cups)
• 1 1/2 cups canned peeled Italian tomatoes, coarsely chopped, juices reserved
• 1/2 pound green beans, cut into 1-inch lengths
• Salt and freshly ground pepper
• Hot sauce, for serving (optional)

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