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Kale Minestrone With Pistou Recipe
Ingredients
- 3 sprigs oregano
- 3 sprigs rosemary
- 2 bay leaves
- 2 tablespoons olive oil
- 4 ounces pancetta (Italian bacon), chopped (optional)
- 1 onion, chopped
- 1 leek, white and pale-green parts only, thinly sliced
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons tomato paste
- 1 28-oz. can whole peeled tomatoes, drained
- 1 Parmesan rind (about 2 ounces; optional)
- 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed
- Freshly ground black pepper
- 12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
- ½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces
- 2 garlic cloves
- 1 cup fresh basil leaves
- ½ cup olive oil
- 2 tablespoons freshly grated Parmesan
- 1 teaspoon finely grated lemon zest
- Kosher salt
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