Ingredients
1/4 cup olive oil
2 large leeks, sliced into semi circles
3 cloves garlic, minced
Salt to taste
White wine (optional)
Parmesan rind (optional)
32 ounces vegetable broth
16 ounce can great northern beans (or adzuki, cranberry or cannellini)
1 bunch dino kale (or any sturdy green, like swiss chard), chopped
1 cup tiny pasta (like orecchiette, or a tiny shell pasta) 

Instructions

• In a large pot heat the oil over medium heat. Once warm and shimmering, add in the leeks (chopped into semicircles is fine, or smaller if you prefer).
• Cook until soft, translucent, and just starting to brown (about 10 minutes).
• Add in the garlic and cook until fragrant (2-3 minutes). Salt everything to taste. If you have an open bottle of white wine on hand, de-glaze the pot to get all the brown bits with a splash.
• Add in the can of beans. Stir to incorporate and salt again, before adding the vegetable broth and a parmesan rind. If you prefer a “brothier” soup, add 1 cup of water as well. Turn the heat up and bring to a simmer.
• Let simmer, uncovered, for 10-15 minutes. While this is happening, fill a separate pot with water and heavily salt.
• Bring to a boil, putting in the tiny pasta to cook, per the box instructions. Once done, drain the pasta and let sit to the side. (I prefer cooking the pasta separately which keeps it more al dente in the soup and prevents it from getting too starchy. But for ease, you could throw the pasta directly into the soup mixture while it cooks).
• In the soup pot that’s been simmering, add the chopped kale and salt again. Cook until wilted (about 5 minutes). Turn off the heat and let the flavors come together.
• Put some of the cooked pasta into a bowl and top with the soup mixture and broth. Serve with grated parmesan, salt, and pepper to taste. Add a spoonful of pesto, if you like!