Kale Minestrone With Pistou

Name: 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; 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