Italian Bean Soup:

Cook one cup small white beans until tender.  Drain reserving liquid.  

Put 1 slice pancetta or bacon, 1/3 cup chopped parsley, 3 small chopped carrots, 2 chopped garlic cloves, 1 chopped onion into a food processor and process until almost a paste.  Heat a couple tablespoons olive oil.  Add the paste and cook, stirring for about 5 minutes.  Add 3 cups chicken broth and 1 cup reserved bean juice.  Add 1 bunch chopped kale and 2 cups white beans.  Simmer 15 minutes.

I followed the basic recipe from Essentials of Mediterranean Cooking.  The boys and I agree that we prefer the way I've always made this. 

The old recipe:

Cut a couple of italian sausage links into bite size pieces.  Brown in a little olive oil.  Remove.  Add 1 chopped onion, a couple of chopped carrots, 3-4 minced garlic cloves, a pinch of thyme, and a bay leaf.   Cook until soft.  Add 1 bunch chopped kale and stir.  Return sausage to pan.  Cover with chicken broth and let cook until kale softened and sausage cooked.  (The longer, the better flavor).  Add a couple of cups of white beans and cook until warmed through.