Step 2

Place the tomatoes, onion, beans carrots, celery, garlic, Parmesan rind, white wine and broth in the bowl of a slow cooker.

Step 3

Add the red pepper flakes, bay leaf, thyme and rosemary. Turn the slow cooker on low and cook until the beans are tender, about 7 hours.

Step 4

Season the soup with salt and pepper. Stir in the pasta and the kale. Turn the slow cooker to high and cook until the pasta is tender, about 30 minutes.

Step 5

Stir in the parsley just before serving and garnish with the Parmesan.