INGREDIENTS

2 cups of PAOW! Pieces, diced
2 tbsp extra-virgin olive oil, plus more for serving
1 onion, finely diced
2 carrots, finely diced
2 celery ribs, finely diced
4 garlic cloves, finely diced
½ tsp dried red pepper flakes
1 qt vegetable broth
1 can white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind
1 bay leaf
3 to 4 cups swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

PREPARATION

1. Heat olive oil in a large saucepan over medium-high heat. Add onions, carrots, and celery and cook until softened but not browned, for about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly for about 1 minute. Add the vegetable broth, beans with their liquid, rosemary stems, parmesan rind, and bay leaf. Put to high heat and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2. Take out the bay leaf and rosemary stems. Using a hand blender, roughly puree part of the beans until them form a nice consistency. Take 1 cup of the soup and add to a blender until it is smooth. Add back to the soup. Season with salt and pepper. Add the diced PAOW and simmer for 7 mins. Serve with saved parmesan cheese.