Clean and slice leeks and add to a large cast iron skillet or dutch oven, along with some olive oil and the mushrooms. Cook on low, stirring often until leeks and mushrooms are super soft, about 10 min.

Add in white wine and cook until wine is reduce in half. Then, add in garlic, peppercorns, red pepper flakes, bay leaves, thyme. Cook for about 5 min.

Add in water, and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesnt stick to bottom as it melts. Taste test and add some lemon juice at the end. you can strain it to remove all the herbs/ garlic shells and rinds. Add kale and beans, and enjoy with a thick slice of sourdough bread!