Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1×3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper