Tuscan Kale & White Bean Soup with Toast

Directions

1. Wash all fresh produce and dry them well.
2. Dice the carrots into small ¼-inch pieces and place in a bowl with the chopped onion.
3. Open the can of beans without draining; set the liquid aside.
4. Heat a medium saucepan over medium-high heat and swirl in a bit of olive oil to coat the bottom.
5. Add the carrot and onion to the pan and cook, stirring often, until they soften, about 3 to 4 minutes.
6. Strip rosemary leaves from the stem, mince them, and place in a small bowl.
7. Mince or press the garlic and add it to the pan along with a pinch of crushed red pepper; cook briefly until fragrant, about 15 to 30 seconds.
8. Pour in the beans with their liquid, add the broth, rosemary, salt, and pepper; raise heat to high and bring to a boil.
9. Once boiling, reduce to a simmer, cover, and cook for 10 minutes. In the meantime, trim and discard kale stems, then chop the leaves into 1-inch pieces.
10. Stir the kale into the soup with half of the Parmesan; cover and cook until the kale wilts, 2 to 3 minutes, then turn off the heat.