Tuscan White Bean and Kale Soup with Garlic Herb Crostini

Preheat the oven to 375°F (190°C) for the crostini.

Dice 1 medium yellow onion, 2 medium carrots, and 3 celery stalks. Mince 3 garlic cloves (reserve 1 clove for the crostini). Strip leaves from 1 rosemary sprig and finely chop. Chop 1/4 cup fresh parsley. Remove stems from kale and tear leaves into bite-sized pieces (about 4 cups packed).

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

Add 3 minced garlic cloves, chopped rosemary, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes to the pot. Cook for 1 minute until fragrant.

Drain and rinse 2 cans of cannellini beans. Add the beans and 4 cups vegetable broth to the pot. Bring to a simmer.

While the soup simmers, slice the baguette into 12 half-inch slices. Place on a baking sheet.

In a small bowl, mix the remaining 1 tablespoon olive oil with the remaining minced garlic clove and 1 tablespoon chopped fresh thyme. Brush this mixture onto each baguette slice.

Bake the crostini for 8-10 minutes until golden and crisp. Remove from the oven and set aside.

After the soup has simmered for about 15 minutes, add the kale to the pot and cook for an additional 5 minutes until the kale is wilted but still bright green.

Stir in most of the chopped parsley (reserve some for garnish), the juice of half a lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasonings as needed.

Ladle the soup into bowls. Sprinkle with grated parmesan cheese and the reserved parsley.

Serve each bowl with 3 pieces of the garlic herb crostini on the side.