Rustic Tuscan-Style White Bean and Kale Minestrone

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

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.

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

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

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

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

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

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

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

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