Name: Chestnut and Kale Soup
Yield: Makes 6 first-course servings
Ingredients: 1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed; 1/4 pound 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 in juice, drained, reserving juice, and chopped; 3 1/2 cups low-sodium chicken broth (28 fluid ounces); 2 cups water; 1 piece Parmigiano-Reggiano 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 (8 ounces), halved; 1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces; 2 teaspoons chopped fresh thyme; Accompaniment: grated Parmigiano-Reggiano; Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Zuppa di Castagne e Cavolo Nero

Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

Cooks' notes:

·Soup can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, thinning with water as necessary.
·Beans can be soaked at room temperature up to 12 hours.
·To quick-soak beans: Cover beans with cold water by 2 inches in a 4- to 5-quart pot and bring to a boil, uncovered. Boil beans 2 minutes, then remove from heat and let stand, uncovered, 1 hour.

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