Kale Minestrone With Pistou

Ingredients

• 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
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• 2 tablespoons tomato paste
• 1 28-oz. 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-oz. cans, rinsed
• Freshly ground black pepper
• 12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
• ½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces
• 2 garlic cloves
• 1 cup fresh basil leaves
• ½ cup olive oil
• 2 tablespoons freshly grated Parmesan
• 1 teaspoon finely grated lemon zest
• Kosher salt

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