Vegetable Soup
Ingredients
- 2 tablespoons olive oil, plus more
- 2 ounces pancetta, chopped
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 large Yukon Gold potato, peeled, cut into ½” pieces
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 1 28-oz. can whole tomatoes, drained
- 6 cups chicken broth
- 1 bay leaf
- 1 Parmesan rind
- ½ bunch Tuscan kale, bottom stems trimmed, sliced into ½” strips (about 4 cups)
- 1 cup cooked pasta, rice, and/or grains
- Torn basil leaves and grated Parmesan (for serving)
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