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Parve
Easy
1 Hour
Diets 
I make this soup both dairy and parve. The Parmesan rind adds a richness and a slightly salty taste that is very satiating, but can be omitted. Remember that eating hard cheese such as Parmesan requires a six-hour waiting period before consuming any meat.
2 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more for serving
1 medium onion, diced
2 medium carrots, halved and sliced
2 ribs celery, thinly sliced
4 cloves garlic, minced
1 teaspoon oregano
3/4 teaspoon dried rosemary
1/2 teaspoon dried red pepper flakes
2 tablespoons Tuscanini Tomato Paste
1/3 cup red wine
6 cups vegetable stock, such as Manischewitz
2 (15-ounce) cans white beans (cannellini or Great Northern), with liquid
1 (2-to-3-inch) chunk Parmesan rind (optional)
3 to 4 cups roughly chopped kale or spinach
1 teaspoon kosher salt
toasted French baguette or crusty bread, for serving
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about three minutes.
Add garlic, oregano, rosemary, and dried red pepper flakes and cook, stirring constantly, until fragrant, about one minute.
Add tomato paste and stir until combined. Add wine and cook until wine has reduced by half, then add stock, beans with liquid, and Parmesan rind (if using).
Increase heat to high and bring to a boil. Reduce to a bare simmer, and cook for 20 minutes.
Remove about four cups of soup with vegetables and beans and use an immersion blender to puree until smooth. Alternatively, use immersion blender in the whole soup and puree partially, being careful to leave most of the beans and vegetables in chunks.
Return pureed soup to the pot and stir to combine. Add kale and stir. Cover and cook for five more minutes. Add salt.
Ladle into bowls, drizzle with extra-virgin olive oil, and serve with crusty toasted bread.
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