Spicy Sausage Ribollita with Pancetta and Kale

Sautéing

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the spicy Italian sausage meat to the pot. Break it up with a spoon and cook until browned, about 8-10 minutes. Use a slotted spoon to remove the sausage and set aside with the pancetta.
3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 10-15 minutes. Stir in the minced garlic and chili flakes and cook for an additional minute until fragrant.

Simmering

1. Add the crushed tomatoes, vegetable broth, and about half of the cooked cannellini beans (lightly mashed if desired) to the pot. Bring to a simmer.
2. Reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to meld. Stir in the chopped kale and cook until wilted and tender, about 10-15 minutes.
3. Add the cubed stale bread and the reserved cooked sausage and pancetta back into the pot. Stir well, adding some of the reserved bean liquid if the soup seems too thick.
4. Continue to simmer uncovered for another 20-30 minutes, stirring occasionally, allowing the bread to soften and absorb the broth, and the soup to thicken. If it becomes too thick, add more broth or bean liquid.
5. Season with salt and freshly ground black pepper to taste.