Preparation

• Cut out the tough stems from the kale leaves, and slice the leaves crosswise into inch-thick ribbons. Wash but do not dry.
• Add 3 Tbs. of the oil to a heavy-bottomed, high-sided 4-1/2-qt. saucepan or Dutch oven. Add the garlic. Reduce the heat to medium low, and cook until the garlic softens without browning, 2 to 3 minutes. Add the kale by the handful. Sprinkle in the chiles and 1/2 tsp. salt. Toss to coat the kale with oil, cover partially, and cook, stirring occasionally, until the kale is wilted and tender, 8 to 10 minutes. Check the kale while cooking, and add a tablespoon of oil and a splash of water if the bottom of the pan dries out. Transfer the kale to a bowl and set aside.
• Add another 2 Tbs. of oil to the saucepan and stir in the carrot, celery, onion, parsley, and rosemary. Cook, stirring often, until softened, 7 to 8 minutes. Stir in the kale and 1/2 tsp. salt, and cook 5 minutes. Add the beans and their liquid, and the tomato purée. Bring to a simmer and cook, stirring occasionally, for 5 minutes; then add 2 cups of the broth and 2 cups water. Toss in the Parmigiano rind. Raise the heat to medium high, and bring to a simmer. Then reduce the heat to low, and cook at a gentle simmer until all the vegetables are tender and the soup has thickened, 40 to 50 minutes. Remove and discard the rind. Move half of the maltagliati onto a large piece of parchment, leaving behind and discarding any residual flour. (Reserve the remainder of the pasta for another use.)
• Pour the remaining 1 cup broth into the pot, and bring to a boil. Slowly stir in the maltagliati. Return the soup to a boil over medium-high heat, and stir to prevent the pasta from sticking together. Cook, stirring from time to time, until the maltagliati are al dente. This will take anywhere from 3 to 5 minutes, depending on how dry they are. Be careful not to overcook them, or they will lose their firm texture. Ladle the soup into bowls and drizzle each serving with oil. Serve with grated Parmigiano for sprinkling.