Name: Tuscan Tomato Bean Soup with Kale
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 people
Ingredients: 1 pound dry white beans (navy, cannellini, etc) (, soaked overnight); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 sweet onion, (diced); 4 garlic cloves, (minced); ½ teaspoon salt; ½ teaspoon freshly cracked pepper; ¼ teaspoon crushed red pepper flakes; ¾ cup chopped or sliced carrots; 2 tablespoons tomato paste; 2 14 ounce cans fire roasted diced tomatoes; 4 cups vegetable stock; 2 ½ cups crusty italian bread chunks; ½ cup freshly grated parmesan cheese, (plus more for topping); 1 parmesan cheese rind; 1 head tuscan kale, (torn from stems and coarsely chopped)