Start by browning the pancetta in the bit of oil. Once it is brown, add the onion and carrots.

Let those cook for a bit and then add the garlic and some *salt and pepper. Let that cook for maybe a minute and then add the broth and water. As you add it, make sure you scrape up the brown bits from the bottom of your pot.

Add the beans and put the lid on and simmer until the carrots are just softened, about 10 minutes.

This is when I usually chop up the kale unless I am really on my game and I already have this done.

For the kale, I cut the thick stems off and give the leaves a good rinse. To prepare it, I take a piece and fold it at the natural fold and then slice off the spine. I then roll it into a ball, cut that in half so when I chiffonade it, I don't get absurdly long strings of kale but instead I get lovely bite-sized pieces. I often roll several pieces together to speed the process up.

Once the carrots are softened add the tortellini and kale and let it simmer together for about 6 minutes - then check the seasoning.

If it needs more salt or pepper, add it but if it is to your taste serve, enjoy and feel very healthy for eating that much kale.