Rustic Tuscan Bean and Kale Minestrone

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 0,5 cup dry white wine
• 1,5 cup crushed tomatoes
• 6 cup chicken stock
• 1 unit parmesan rind plus grated parmesan
• 2 cup canned cannellini beans, drained
• 3 cup lacinato kale, chopped
• 0,75 cup ditalini pasta
• 3 unit fresh thyme sprigs

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.

2. 2

   Add diced onion, carrot, and celery; sweat for 8 minutes until the onions turn translucent and the vegetables soften.

3. 3

   Stir in minced garlic and tomato paste; cook for 2 minutes until the paste darkens and smells caramelized.

4. 4

   Deglaze with the white wine, scraping the bottom, and reduce for 2 minutes until nearly evaporated.

5. 5

   Add the crushed tomatoes, chicken stock, parmesan rind, bay leaf, and thyme; bring to a gentle simmer.

6. 6

   Stir in the cannellini beans and diced zucchini; simmer uncovered for 20 minutes until the broth thickens slightly.

7. 7

   Add the chopped kale and ditalini pasta; cook 8 more minutes until the pasta is al dente and the kale is silky.

8. 8

   Season with salt, pepper, and a splash of red wine vinegar to brighten.

9. 9

   Ladle into bowls, drizzle with olive oil, and finish with grated parmesan.