2 bay leaves
3 to 4 cups roughly chopped kale or Swiss chard leaves
Kosher salt and freshly ground black pepper
Heat the olive oil in a large saucepan over medium-high
heat until shimmering. Add the onions, carrots, and
celery and cook, stirring, until softened but not browned,
about 3 minutes. Add the garlic and red pepper flakes
and cook, stirring, until fragrant, about 1 minute. Add the
chicken stock, beans, with their liquid, the rosemary
stems, Parmesan rind, and bay leaves, increase the heat to
high, and bring to a boil. Reduce to a bare simmer, add
the kale, cover, and cook for 15 minutes.
- Discard the bay leaves and rosemary stems. Use an
immersion blender to roughly puree some of the beans
until the desired consistency is reached. Alternatively,
transfer 2 cups of the soup to a regular blender or food
processor and process until smooth, starting on low speed
and gradually increasing to high, then return to the soup
and stir to combine. Season to taste with salt and pepper. - Ladle into bowls, sprinkle with the chopped rosemary,
drizzle with olive oil, and sprinkle with a grating of
Parmigiano-Reggiano. Serve with toasted crusty bread.