2 tablespoons canola oil
4 ounces diced pancetta
8 ounces leeks, white and pale-green parts only, chopped
8 ounces yellow onions, chopped
4 cloves garlic, minced
4 ounces celery, chopped
4 ounces carrots, cut into rounds
2 tablespoons tomato paste
9 cups reduced-sodium chicken broth
12 ounces red potatoes, peeled, cubed
2 ounces parmesan rind
1 tablespoon chopped fresh oregano leaves
1 tablespoon minced fresh rosemary
3/4 cup orzo pasta
1 (28 oz) can canned diced tomatoes
3 cups cooked cannellini beans, drained and rinsed
4 cups chopped lacinato kale
Step 1. In a 7.25-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the diced pancetta to the Dutch oven; cook for 1 to 2 minutes or until the diced pancetta is lightly browned.
Step 3. Add the leeks, yellow onions, and garlic; cook for 8 minutes or until the yellow onions are lightly browned.
Step 4. Add the celery and carrots; cook for 5 minutes or until the carrots are tender.
Step 5. Stir in the tomato paste and mix well.
Step 6. Add the reduced-sodium chicken broth, red potatoes, parmesan rind, fresh oregano leaves, and fresh rosemary. Bring the Dutch oven to a boil over high heat
Step 7. Set the stovetop to low heat; add the orzo pasta; allow it to simmer for 10 minutes.
Step 8. Add the canned diced tomatoes, cooked cannellini beans, and lacinato kale. Bring the Dutch oven to a boil over high heat.
Step 9. Lower the heat and allow it to simmer for 10 minutes.
Step 10. Remove the parmesan rind; serve with a heaping spoon of pesto sauce on top and sourdough bread on the side.