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1 Ea. Bay leaf 

4 Oz. Tomato paste 

1 C. White wine, dry 

1 Ea. Yellow onion, small dice 

4 Ea. Garlic cloves, minced 

3 Oz. Olive oil 

1 C. Dry flageolet beans, soaked over night 

1 C. Orzo pasta 

2 C. Parmesan, grated 

1 Bu. Kale, cleaned and chopped, stems removed 

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In a large pot on medium heat, sauté the onions and garlic with the olive oil until soft and fragrant.  

Add the tomato paste and cook until the paste is reduced slightly and starts to stick to the pan, about two minutes. Add the white wine (deglaze), and stir, scrapping up anything that has stuck to the bottom of the pan. Reduce the white wine by half and add the bay leaf, vegetable stock, and beans. 

Allow the beans to simmer on low heat and cook until tender, about 30-45 minutes. When the beans are al dente (still have a little bit of crunch), add two tablespoons salt and continuing cooking until the beans are tender. 

Next, taste for additional seasoning, then and add the dried pasta and cook for about five minutes.  

Add the parmesan and chopped kale and let the soup cook for another 15 minutes. Check the seasoning and serve. Garnish with a smidge of grated parmesan and a drizzle of a nice finishing olive oil.  

CHEF CLAYTON ALLEN