Step 1

Warm the oil in a large saucepan over medium heat. When it starts to shimmer, add the carrots, onion and a pinch of the salt, and sauté for 8 to 10 minutes, or until the vegetables are soft. Add the garlic and sauté for another 30 seconds until fragrant, being careful not to let it burn.

Step 2

Add the broth, beans, marinara sauce, red pepper flakes, the remaining salt, and Parmesan rind (if using). Bring to a boil and reduce the heat to a simmer. Cover with the lid askew, and cook at a low simmer, stirring occasionally, for 20 minutes until the soup is thick enough to coat the beans.

Step 3

Add the kale and the pasta and continue to simmer for 5 to 8 minutes until the pasta is al dente, or cooked through but still chewy, not soft.

Step 4

Taste and season to your liking with salt and freshly ground pepper. Serve hot with a spoonful of grated Parmesan, if using. When the soup is gone, discard the Parmesan rind.