Tuscan White Bean and Kale Soup with Rosemary Focaccia

Start with the focaccia dough: In a large bowl, combine 1 1/4 cups warm water (110°F) with 2 1/4 teaspoons active dry yeast and 1 teaspoon sugar. Let sit for 5 minutes until foamy.

Add 3 cups all-purpose flour, 1 1/2 teaspoons sea salt, and 2 tablespoons olive oil to the yeast mixture. Stir until a shaggy dough forms.

Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes while you prepare the soup.

For the soup, dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. Mince 4 garlic cloves and strip 2 tablespoons of rosemary leaves from the stems, finely chopping 1 tablespoon for the focaccia topping.

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

Add the minced garlic, 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf, and 1/4 teaspoon crushed red pepper flakes. Cook for 1 minute until fragrant.

Drain and rinse 2 cans of cannellini beans. Add them to the pot along with 6 cups vegetable broth and the Parmesan rind. Bring to a simmer.

While the soup simmers, check on the focaccia dough. It should have doubled in size. Preheat the oven to 425°F.

Drizzle 1 tablespoon olive oil on a baking sheet. Punch down the dough and transfer it to the baking sheet, stretching it to form a roughly 9x13 inch rectangle.

Press your fingertips into the dough to create dimples. Drizzle with 1 tablespoon olive oil and sprinkle with the reserved chopped rosemary and 1 teaspoon flaky sea salt.

Bake the focaccia for 20-25 minutes until golden brown.

While the focaccia bakes, remove the stems from 1 bunch of lacinato kale and roughly chop the leaves.

After the soup has simmered for about 20 minutes, add the chopped kale to the pot. Cook for 5 more minutes until the kale is tender.

Remove the herb stems, bay leaf, and Parmesan rind from the soup. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Squeeze the juice from half a lemon into the soup and stir.

Remove the focaccia from the oven and let cool slightly before slicing.

Ladle the soup into bowls, garnish with grated Parmesan cheese and a drizzle of olive oil.

Serve each bowl of soup with a slice of warm rosemary focaccia on the side.