Step 1

Heat the olive oil in a Dutch oven or other heavy soup pot over medium-high heat.

Step 2

Add the onion, celery and carrot. Reduce heat to medium-low and cook for 5-7 minutes or until the vegetables are beginning to soften.

Step 3

Working in batches, add the kale and cook until it wilts.

Step 4

Add the garlic and cook briefly, 10-15 seconds or until fragrant.

Step 5

Add the chicken broth and bring it to a boil.

Step 6

Add the bay leaves, crushed red pepper flakes, cannellini beans and a wedge from Parmigiano-Reggiano.

Step 7

Reduce the heat to medium-low and simmer for 15-20 minutes.

Step 8

Add lemon juice to taste along with salt and black pepper to taste.

Step 9

While the soup is simmering, preheat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Step 10

Cut the baguette on the bias into 1/2-inch slices. Place on the prepared baking sheet.

Step 11

Combine the garlic and olive oil in a small bowl. Brush over the bread slices.

Step 12

Sprinkle with freshly ground black pepper then top with even amounts of Parmesan cheese.

Step 13

Place in the oven and bake for 5-7 minutes or until the cheese is melted and the bread is crispy.