3 springs oregaon
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces bacon, chopped (optional)
1 onion, chopped
1 leek, chop white/pale ends
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt to taste
2 tablespoons tomato paste
1 28-oz can whole peeled tomatoes, drained
2 ounces Parmesan rind
3 cups cooked cannellini beans (2 15-oz cans, rinsed)
Freshly ground black pepper to taste
12 ounces baby yukon gold potatoes, scrubbed and cup into 1/2" pieces
1/2 bunch kale, ribs and stems removed, torn into 1" pieces
1. Tie oregano, rosemary, and bay leaves together with kitchen twine.
2. Heat oil in a large heavy pot over medium. Add bacon, 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.
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.
Serve with grated Parmesan cheese!
Adapted from: Bon Appetite