Strip the kale leaves from the stems. Chop the stems finely, and
roughly chop the leaves.
In a large pot, heat the olive oil over medium-high heat. Add the onion
and garlic and stir for five minutes or so, until the onion is translucent.
Add the zucchini, celery, carrot and kale stems, and stir for a minute,
then add the broth and rosemary and bring to a boil. Reduce to a
simmer and cook until the vegetables are tender, about 10 minutes.
Stir in the tomato puree, kale leaves, cannellini beans, salt and two
slices of crumbled bread and simmer until the kale is softened. Toast
the remaining slices of bread.
To serve, ladle soup over a slice of toasted bread in each individual
bowl, and top with freshly shredded Parmesan.
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