Ingredients

4 servings

Preparation

1. Step 1

   Heat 1 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Add 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups), and 4 garlic cloves, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and garlic is golden brown, about 2 minutes. Add 2 Tbsp. water; cook, stirring often, until liquid evaporates and kale is slightly wilted, about 1 minute. Transfer to a blender; reserve pot. Add 1 cup low-sodium vegetable broth to blender; blend until smooth. Set purée aside.

   Step 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Add 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, 1 medium carrot, peeled, coarsely chopped, ½ tsp. ground cumin, and remaining 4 garlic cloves, thinly sliced; season with salt and freshly ground pepper. Cook, stirring occasionally, until vegetables are slightly softened, 6–8 minutes. Add 1 Parmesan rind (if using), one 15-oz. can white beans, rinsed, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 3 cups low-sodium vegetable broth, and 3 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until reduced slightly, about 15 minutes.

   Step 3

   Add ¼ small loaf country-style bread (about 8 oz.), torn into 1″ pieces (about 2½ cups), 2 Tbsp. unsalted butter, and reserved purée and cook, stirring often, until butter is melted, 2–3 minutes. Taste soup and season with more salt and pepper if needed.

   Step 4

   Ladle soup into bowls; top with finely grated Parmesan.