3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pastrami, chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
2 (15 ounce) cans cannellini beans, drained and rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1”
2 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
1 teaspoon finely grated lemon zest
Make the soup:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add chopped pastrami, if using and cook, stirring often, until browned around the edges, about 5
minutes. Add onion, leek, carrots, celery, garlic, and red pepper
flakes; season with salt. Cook, stirring often, until onion is
translucent and carrots are tender, 10–12 minutes. Add tomato
paste and cook, stirring to coat, until slightly darkened, about 3
Add tomatoes, crushing with your hands as you go, then herb
bundle, and 6 cups water. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard herb bundle.
Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen).
Let cool; transfer to airtight containers and chill.
Basil Drizzle And Assembly
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, and lemon zest; season with salt. Serve soup topped with basil drizzle.