There are many ways to make a delicious soup. The success of a soup is in the depth of flavors. The first layer of flavor is the pancetta, cured and salted pork belly. Olive oil is a good substitute if you don’t have or want to use pancetta. Another layer of flavor are the aromatics, vegetables used as a base flavor including, but not limited to, celery, carrots, onions and fresh herbs. Adding a piece of the rind from a block of parmesan cheese adds a tremendous amount of richness, without the addition of fat. The beans, tomato paste, and kale are all a bonus. Kosher or sea salt and freshly ground pepper are a must, but gradually season the soup throughout the cooking process. Taste it, then taste it again and adjust the seasoning. Keep in mind that both the pancetta and cheese rind add salt. A splash of sherry vinegar for the finish helps balance all the flavors. The last layer of flavor comes from a pistou, which is a combination of garlic, basil, parmesan cheese, lemon zest and olive oil, it’s like a pesto sauce, but without the pine nuts.