1 (15-oz) can cannellini beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 bunch of kale, stemmed and roughly chopped
2 cups dried short-cut pasta (I used ditalini)
Grated parmesan cheese, for serving
Ciabatta bread, sliced
1 whole garlic clove, for rubbing on toasts
For the Minestrone:
In a large pot, sauté the onion, carrots, celery, and bell pepper in the oil until soft. Add the garlic, tomato paste, herbs, and red pepper flakes. Stir until everything is incorporated.
Add the white wine and cook until mostly evaporated. Add the broth, bay leaf, canned tomatoes, and parmesan cheese rind. Bring to a simmer and cook for 15 minutes.
Add the beans, kale, and pasta and cook for another 8-10 minutes, or until the kale is wilted and the pasta is cooked through. Season, to taste, with salt and pepper. Keep warm until ready to serve.
For the Garlic Toast:
Preheat the oven to 350°F. Lay the sliced ciabatta on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes or until the edges are golden brown and toasty. Immediately rub the garlic clove on the hot bread when it comes out of the oven.
Serve the soup with grated parmesan cheese and the garlic toasts.