1/4 cup extra-virgin olive oil, divided
2 cups of Red Dog Farm Siberian kale, washed, de-ribbed and chopped
3 Red Dog Farm carrots, peeled and chopped
1 large yellow onion, chopped
4 cloves garlic, minced
1/2 lb. of Red Dog Farm potatoes, scrubbed and chopped
3 Tbls. of tomato paste
28 ounces of canned, diced tomatoes with liquid
6 cups of vegetable broth
2 bay leaves
salt and pepper to taste
red pepper flakes to taste
1 cup pipette pasta
2 cups of Great Northern beans rinsed and drained
2 tsp. lemon juice
1/4 cup of Red Dog Farm parsley
grated Parmesan cheese (optional)

Cook the potatoes ahead of time, not quite fully cooked, drain and set aside to cool. In a large soup pan heat about half of the oil. Add in the onion, carrot, tomato paste and a pinch of salt once the oil heats up. Cook until the vegetables soften, about 8 minutes. Add the garlic and stir for a couple of minutes. Add the tomatoes and liquid, the broth and the bay leaves. Bring to a boil then back down to a simmer for 15 minutes. Next, add the uncooked pasta, cooked potatoes, beans and chopped kale. Simmer for another 20 minutes or so until the pasta is fully cooked. Remove the bay leaves. Stir in the rest of the olive oil, the lemon juice and the parsley. Add in salt, pepper and red pepper flakes to taste. Serve and top with Parmesan if you choose.