Winter Minestrone Soup

2 T. olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 strips of bacon, coarsely chopped

2 cloves of garlic, minced

1 lb. kale, stems removed and rough chopped

1 russet potato, peeled and cubed

1 (14 1/2 oz.) can of diced tomatoes

1 fresh rosemary sprig

1 (15 oz.) can of cannellini beans, rinsed and drained

1 (14 oz.) cans beef stock

1 oz. piece of Parmesan cheese rind.

2 T. chopped fresh Italian parsley leaves

salt and pepper

1 c. elbow macaroni

Grated Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, bacon and garlic. Saute until onion is translucent, about 10 minutes.

Add the kale and potato; saute for 2 more minutes.

Add the tomatoes and rosemary sprig. Simmer until the kale is wilted and the tomatoes begin to break down, about 10 minutes.

Meanwhile, blend 3/4 c. of the beans with 1/4 c. of the stock in a processor until smooth.

Add the puree, the stock and the cheese rind to the pot. Simmer until the potato pieces are tender, about 15 minutes. Season with salt and pepper to taste.

Add the rest of the beans and the parlsey, heat through. Remove the rind and rosemary stems before serving.

Cook the pasta according to the package directions. Place pasta in a soup bowl and ladle the minestrone over the pasta. Top with grated cheese if you like.