How to Make It
Heat grapeseed oil in a Dutch oven over medium-high. Add onion, and cook, stirring often, until transparent and tender, about 4 minutes. Add garlic, black pepper, crushed red pepper, and 3/4 teaspoon of the salt; cook, stirring often, until fragrant, 1 to 2 minutes. Add broth, sweet potato, and tomatoes; bring to a boil. Reduce heat to medium; cook until sweet potato is almost tender, about 10 minutes. Add beans and kale, and cook until kale has wilted, about 5 minutes.
Meanwhile, place parsley, hazelnuts, olive oil, water, lemon juice, 1 ounce of the Parmesan, and remaining 1/4 teaspoon salt in a small food processor or blender. Process until smooth, stopping to scrape down sides as needed. Divide soup among 6 bowls; drizzle each with 1 1/2 tablespoons of the pesto, and sprinkle evenly with remaining Parmesan.