3 tbsp. extra-virgin olive oil
1 lb. carrots
1 medium onion
1 bunch Tuscan or curly kale
4 oz. stale bread without crust
2 can no-salt-added white (cannellini) beans
1 can diced tomatoes
- Grated Parmesan cheese
- In 6-quart saucepot, heat oil on medium. Add carrots and onion. Cook 10 minutes, or until vegetables are beginning to soften, stirring occasionally.
- Add broth, kale, bread, beans, and tomatoes. Heat to simmering on high. Reduce heat to maintain simmer. Cook 20 minutes, or until kale is tender, stirring occasionally. Stir in Parmesan. To serve, garnish with additional olive oil and Parmesan, if desired.