Step 1

Preheat oven to 350 degrees.

Step 2

Heat a large pot over medium heat with 2 teaspoons olive oil. Saute onions for 5-7 minutes until translucent. Add in 1.5 tablespoons minced garlic and cook until fragrant, 1 minute.

Step 3

Pour in vegetable stock, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low and simmer uncovered for 30 minutes.

Step 4

Make the crositini's by combining 4 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon + 1 teaspoon minced garlic and a pinch of salt. Press and smash the garlic & rosemary into the olive oil with the back of a spoon to release the flavors. Lay sourdough slices on a baking sheet. Evenly divide olive oil mixture on top of each slice. Bake with oven rack at upper third of oven until crostini's are crispy, 20-25 minutes.

Step 5

Add the kale to the soup and cook 5 more minutes. Remove from heat, salt & pepper to taste, then allow to rest for 5 minutes. Serve warm topped with crostini's.

Step 6

Will keep in an air container in the fridge for 7 days.