Wash and dry the fresh produce. Halve, peel, and small dice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s) and diced pepper(s). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

Carefully add the beans (including the liquid), broth, 1/3 cup of water (or 2/3 cup for 4 servings), red pepper pesto, romesco sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally and lightly mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and slightly thickened. Add the vinegar and baby kale. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is wilted. Turn off the heat. Taste, then season with salt and pepper. Serve the finished soup garnished with the parmesan. Enjoy!