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In a large soup pot, add 2-3 Tbs. extra-virgin olive over a medium high. Add the onions, carrots and celery. Season with a pinch of salt and sauté about six minutes, until the veggies have taken on a little color and are beginning to soften. Add the garlic and sauté another minute or so, until the fragrance punches you in the face.
Add the pinto beans and fire-roasted tomatoes. Give this a stir and add another pinch of salt. Add the stock, bring to a boil, add the pasta, then reduce the heat and let it simmer for ten minutes. Stir in the kale to wilt. Let’s taste it. More salt! Add a good pinch plus juice from half the lemon. Stir it. Theeeere we go.
Ladle into soup bowls and garnish with freshly shaved parmesan cheese! A grind of black pepper to finish? Yeah, yeah.
Serves 4-6.