- 2 (15 oz) canscannellini (white kidney) beans
- 4 mediumcarrots
- 48 fl ozchicken or vegetable broth
- 1 small pkgfresh rosemary
- 4 clovesgarlic
- 2 buncheskale
- 1 ozParmesan cheese
- 2whole grain buns or rolls
- 1 mediumyellow onion
-  black pepper
-  crushed red pepper
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
4 medium carrots 2 bunches kale 1 small pkg fresh rosemary
- 2Trim off the ends and peel the carrots; discard the peels and trimmings. Small dice the carrots (cut into ¼-inch cubes) and transfer to a medium bowl.
- 3Preheat a medium saucepan over medium-high heat.
- 4Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots.
1 medium yellow onion
- 5Open the cans of beans, but don't drain.
2 (15 oz) cans cannellini (white kidney) beans
- 6Add olive oil to the saucepan and swirl to coat the bottom.
4 tbsp extra virgin olive oil
- 7Add the carrots and onion to the saucepan; cook, stirring frequently, until the vegetables have softened, 3 to 4 minutes.
- 8One by one, holding a sprig of rosemary at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves; transfer the leaves to a small bowl.
- 9Trim off and discard the root end of the garlic; peel and mince or press the garlic.
4 cloves garlic
- 10Add the minced garlic and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.
½ tsp crushed red pepper
- 11Add the beans and their liquid, broth, rosemary, salt, and pepper to the saucepan. Increase the heat to high and bring to a boil.
48 fl oz (6 cups) chicken or vegetable broth 1 tsp salt ½ tsp black pepper
- 12When the soup comes to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.
- 13While the soup cooks, fold each kale leaf lengthwise, slice away and discard the stems, and chop the leaves into 1-inch pieces.
- 14Finely grate ½ cup of Parmesan.
1 oz Parmesan cheese
- 15Uncover the saucepan, stir in the kale and ½ of the Parmesan (save the rest for garnishing), then cover again and continue to cook until the kale is wilted, 2 to 3 minutes.
- 16Slice the buns in half and toast (optional).
2 whole grain buns or rolls
- 17To serve, ladle the soup into a bowl and garnish with the remaining Parmesan. Serve with the toasted bun on the side. Enjoy!