Beans and Greens

I know, I know its been eons since I have been on this blog, I'm really a slacker since we have entered into the new year.
Partly, because I really dislike winter and the cold, I mean really, do you all enjoy getting all bundled up with thick coats, hats mittens, & boots just to make a short run to the store or for those errands that all of us have to do??? And the lack of sunshine tends to put my mood a bit on the dark side. Then there has been the stress level at work for the last few months that has sort of preoccupied my mind and my writing ability (what little I have) has gone out the window with the cold drafts of winter chasing not far behind. But, I must say just recently there has been a change at work and I see a bright light at the end of the tunnel so my spirits along with many others have been lifted in just the last three days. I'm not at liberty to disclose details but I have to tell you it is a huge answer to prayers from many of us at work, so the credit goes entirely to the Lord we serve.....

OK, with all that being said, I'm making a soup my sister sent to me this past week with accolades of how great it was, she did say it probably would not be one her husband would like and I'm sure Sweet man will fit into that category as well. I think she found it online but not sure where.
Many of you know as a child I was raised by parents who introduced many unusual foods to us early on in life so my taste buds tend to have food likes that some turn their noses up at. This may be one of those soups.
The main ingredients are pictured here, pepper encrusted bacon, or pancetta, mushrooms of various kinds, but you can use just the common button mushrooms if that is what you like, one medium onion, four cloves of garlic, one large bunch of kale, garbanzo beans, chicken broth, and pasta. I like to use wheat pasta to get that extra little bit of fiber and nutrition. Theres nothing like a big pot of savory soup simmering on the stove in the winter. This recipe makes alot so I guess you know what I'll be eating for my lunches for the next week or so. Anyway its full of fiber and has a slightly pungent taste from the kale that is softened with a sprinkle of your favorite cheese, the recipe calls for pecorino cheese. Serve with a crusty bread to mopp up the liquid. It makes me think its origin might come from the south. Like I said I think I live in the wrong State and should be where its warm 12 months of the year!!!