Using a medium pot, cover beans with cold water and soak overnight. The next day, use the same pot and bring the beans and water to a boil. Then reduce to a simmer and cook covered until tender, ~2 hours. Add salt and remove from the heat.
To make the soup, heat a large pot over high heat. Add the olive oil and pancetta and cook until the pancetta is crispy. Once crispy, remove and place on a paper towel-lined dish. Quickly add the onion, carrot and celery. Cook for 3-4 minutes.
Then add the garlic, parsley and cabbage and cook for 3 minutes. Stirring occasionally. After cabbage appears softened, add the tomatoes and red wine. Cook for 3-4 minutes or until the alcohol smell has dissipated.
Add the beans and their broth, chicken stock, and bay leaf and simmer for 15 minutes.
While the soup is simmering, tear the bread up into large pieces. Brush with the olive oil and toast in the oven for 10 minutes until lightly brown and crisp.
Stir the bread into the soup and continue simmer for another 10 minutes. You can try to break up some of the bread pieces to thicken the soup. Add salt/pepper to taste.
Remove the central rib from each leaf of kale. Roughly chop and place in the work bowl of a food processor with the garlic, pine nuts, olive oil and cheese. Season with salt (optional) and process until smooth.
Serve soup in a warm bowl with a spoonful of pesto in the center.
If you can’t find Rancho Gordo in your local market, Amazon has a sampler available.