Kale Minestrone with Pistou

Ingredients

• •3 sprigs oregano
• •3 sprigs rosemary
• •2 leaves bay leaves
• •2 tablespoons olive oil
• •4 ounces pancetta
• •1 whole onion
• •1 whole leek
• •2 whole carrots
• •2 stalks celery
• •4 cloves garlic
• •½ teaspoon crushed red pepper flakes
• •to taste Kosher salt
• •2 tablespoons tomato paste
• •1 piece Parmesan rind
• •3 cups cannellini beans
• •to taste black pepper
• •12 ounces baby Yukon Gold potatoes
• •½ bunch Tuscan kale
• •2 cloves garlic
• •1 cup fresh basil leaves
• •½ cup olive oil
• •½ ounce Parmesan
• •1 teaspoon lemon zest
• •to taste Kosher salt

Cooking Instructions

1. 1.

   Tie oregano, rosemary, and bay leaves together with kitchen twine.

   2 min

2. 2.

   Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.

   20 min

3. 3.

   Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.

   30 min

4. 4.

   Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.

5. 5.

   Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

   5 min