(white and plae green parts only, cut into 1/2-inch pieces)
2 medium stalk(s)
(cut into 1/2-inch pieces)
(peeled and cut into 1/2-inch pieces)
Crushed red pepper
(trimmed and cut into 1/2-inch pieces)
1 can(s) (14oz)
Diced tomatoes, canned
Tomato paste, canned
Chicken broth (stock), low sodium
Parmesan cheese, shredded
(Use the rind of a 1 lb chunk of cheese (optional))
1 can(s) (15 oz)
Red kidney beans, canned, drained
(drained and rinsed)
1 1/2 cup
(thinly sliced and thick stems removed)
In a pot over medium, heat the olive oil and add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more.
Add the zucchini and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes.
Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavours are blended, about 1 hour.
Stir in the beans and kale and cook until tender, about 5 minutes. Remove the rind and serve in soup bowls.