Kale Minestrone with Garlic Toast

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried Italian herbs
• Pinch of red pepper flakes
• ½ cup dry white wine
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 (15-oz) can diced tomatoes
• Parmesan cheese rind (optional)
• 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
• Olive oil
• 1 whole garlic clove, for rubbing on toasts

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