• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

• 3 sprigs oregano
• 3 sprigs rosemary
• 2 bay leaves
• 2 tablespoons olive oil
• 4 ounces pancetta (Italian bacon), chopped (optional)
• 1 onion, chopped
• 1 leek, white and pale-green parts only, thinly sliced
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes, drained
• 1 Parmesan rind (about 2 ounces; optional)
• 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
• Freshly ground black pepper
• 12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
• 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
• 2 garlic cloves
• 1 cup fresh basil leaves
• 1/2 cup olive oil
• 1/2 ounce finely grated Parmesan
• 1 teaspoon finely grated lemon zest

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