Rustic Tuscan-Style White 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 canned diced tomatoes
• 2 cup canned cannellini beans, drained
• 6 cup chicken or vegetable stock
• 0,5 cup Parmesan rind plus grated Parmesan
• 0,75 cup ditalini pasta
• 3 cup lacinato kale, chopped
• 1 tbsp fresh thyme and bay leaf

Instructions

1. 1

   Warm 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 with a pinch of salt; sweat for 8-10 minutes until the onions turn translucent and the vegetables soften.

3. 3

   Stir in minced garlic and tomato paste; cook 2 minutes until the paste darkens to a brick-red colour and smells caramelized.

4. 4

   Deglaze with dry white wine, scraping the bottom, and reduce by half, about 3 minutes.

5. 5

   Add diced tomatoes, drained white beans, chicken or vegetable stock, Parmesan rind, bay leaf, and thyme sprigs.

6. 6

   Bring to a gentle boil, then reduce to a simmer for 20 minutes until the broth thickens slightly and flavours meld.

7. 7

   Add small pasta (ditalini) and cook 8 minutes until al dente.

8. 8

   Stir in chopped kale and simmer 3-4 minutes until wilted but still vibrant green.

9. 9

   Season with salt, cracked black pepper, and a squeeze of lemon juice to brighten.

10. 10

    Ladle into warm bowls, drizzle with olive oil, and top with grated Parmesan.