Tuscan bean and kale soup

Olive oil

Optional: 2oz pancetta or bacon, diced

1 medium yellow onion, diced

2 celery stalks, diced

3 carrots, diced

2 bay leaves

2 garlic cloves, thinly sliced

2 cups crushed canned or fresh tomatoes

3 cups cook beans, from about 1 cup raw (or canned)

1 oz grated parmesan

parmesan rind

3-4 cups stock or water

2 bunches kale, thinly sliced

1/2 small head green or savoy cabbage, core removed, thinly sliced

Heat oil and pancetta until starts to brown. Add onion, celery, carrots, bay leaves, salt, pepper. Cook 15 min. Add a little more olive oil in the center and garlic, then tomatoes, cook about 8 min. Add beans, parmesan and rind, and stock or water to cover. Add about 1/4 cup olive oil, simmer. Add cabbage and kale, simmer again. Cook about 20 min.

Source: Salt Fat Acid Heat by Samin Nosrat