Servings: 4

2 large eggs
2 cups fresh white or whole wheat bread crumbs
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh sage
2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta
1/2 cup medium chopped onion
1 cup medium diced carrot
1 ½ cups medium diced fennel
2 teaspoons minced garlic
two 15-ounce cans white beans, drained and rinsed
6 cups chicken broth
8 ounces baby kale, spinach, or chopped larger greens of your choice
½ teaspoon red pepper flakes
1 tablespoon fresh lemon juice or to taste
Kosher salt

 In a medium bowl lightly beat the eggs. Stir in the crumbs, cheese and sage. Cover and chill at least 30 minutes. Roll into 12 balls.

In a Dutch oven or large saucepan heat the oil over medium high heat. Reduce the heat to medium low, add the pancetta and cook, stirring occasionally, until the pancetta is lightly browned, about 8 to 10 minutes. Remove the pancetta with a slotted spoon. Leave all the fat in the pan, add the onion, carrot and fennel and cook, stirring occasionally, over medium heat, until very lightly browned, 12 to 14 minutes. Add the garlic and cook, stirring, 1 minute.

Add the beans and the chicken broth to the saucepan, bring to a boil, turn down to simmer and cook for 15 minutes. Transfer 2 cups of the beans and vegetables with some liquid to a blender and blend until smooth. Return the puree to the pan

Add the dumplings to the pot, and simmer, covered, for 8 minutes.

Add the kale, pancetta and red pepper flakes and simmer, stirring, until all the greens are wilted, about 3 minutes. Add the lemon juice and salt to taste. Ladle the soup into 4 soup bowls and spoon 3 dumplings into each bowl.