White Bean Soup with Winter Veggies

In a large, heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8 to 10 minutes.

Add 12 cups water, beans, halved onion, unpeeled garlic, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat.

Cover pot partially, reduce heat to low, and simmer, stirring occasionally, until beans are almost tender, 1 to 1 1/4 hours.

Remove beans from heat, cover, and let stand until beans are tender, about 30 minutes.

Drain beans, reserving cooking liquid. Discard pancetta, onion, garlic, and bay leaf. Spread beans in an even layer on a baking sheet and cool.

While beans are cooling, heat oil in the now-empty Dutch oven over medium heat until shimmering.

Add carrots, celery, leeks, and diced onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Add enough water to reserved bean cooking liquid to equal 9 cups. Add to pot along with kale and escarole.

Increase heat to medium-high and bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.

Add potatoes and tomatoes. Cover and cook until potatoes are tender, about 20 minutes.

Add cooled beans and increase heat to medium-high to bring to a simmer.

Submerge rosemary sprig in liquid. Cover and let stand off heat 15 to 20 minutes.

Discard rosemary and season to taste with salt and pepper.

Ladle soup into individual bowls, drizzle each with extra-virgin olive oil, and serve.