INGREDIENTS
1 14 ounce can
Cannellini beans
3
Carrots
2
Garlic cloves
3
Lacinato kale, large leaves
1
Onion, small
3
Roma or vine tomatoes, medium
1 tbsp
Rosemary
4 cups
Vegetable broth
1
Balsamic vinegar
1/2 tsp
Red pepper flakes
1
Sea salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
4
thick slices Stale ciabatta bread
1/4 cup
Parmesan cheese
2 tbsp
White wine