Minestrone

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Step 1

1. In a large pot, heat the oil. Add the celery, carrots and onions; cook over moderate heat, stirring until softened, ~8 minutes. Stir in the garlic, paprika and crushed red pepper and cook, ~2 minutes. Add the tomatoes, kale, thyme and rosemary sprigs and bay leaf, cook about more 5 minutes.

Step 2

2. Add the broth and beans to the pot, simmer over low heat, stirring occasionally, for 20 minutes. Discard the rosemary and thyme sprigs and the bay leaf. Stir the vinegar into the soup.

Step 3

3. Ladle the soup into bowls, sprinkle with grated pecorino cheese, if desired. Serve with crusty bread.