– 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