– SOUP – ▢5 tablespoons extra-virgin olive oil plus more for drizzling – ▢3 garlic smashed – ▢1 small onion chopped – ▢4 carrots peeled and chopped – ▢3 celery stalks chopped – ▢1/4 teaspoon red pepper flakes or more to taste – ▢1 teaspoon finely chopped fresh rosemary – ▢1 can chopped tomatoes I used 14 1/2 oz organic diced tomatoes – ▢2 15 oz. cans cannelini beans rinsed and drained – ▢2 15 oz. cans red kidney beans rinsed and drained – ▢2 bay leaves – ▢1 piece Parmeggiano Reggiano rind – ▢salt to taste – ▢1 tablespoon vegetable base I use Better than Bouillon – ▢1/2 cup grated Parmigiano Reggiano – ▢1 bunch kale stems and ribs discarded leaves chopped – ▢if you are adding pasta 2 cups shell or ditalini pasta – ▢Freshly ground pepper – ▢CROSTINI – ▢1 loaf of Italian or French bread – ▢3 cloves chopped garlic – ▢6 tablespoons olive oil – ▢1/2 cup grated Parmigiano Reggiano cheese – ▢1/2 cup grated Gouda Asiago or mozzarella is also fine