Kale and Cannellini Bean Soup

1. 1
   Heat the broiler. Top each baguette slice with 2 teaspoons of the Parmesan cheese and place on a baking sheet.
2. 2
   Broil until the cheese is bubbly and the toasts are crisp, about 2 minutes. Set aside.

To make the soup:

1. 1
   Set a large saucepan or Dutch oven over medium heat and add the oil. When it’s warm, add the garlic and cook, stirring occasionally, until it’s a very pale brown, about 3 minutes (be careful not to let the garlic get too dark or it’ll have a bitter taste). Add the drained beans, thyme, red pepper flakes, chicken broth, and kale. Raise the heat to medium high and bring the soup to a simmer. Adjust the heat to achieve a steady, gentle simmer and cook until the kale is soft but not mushy, about 25 minutes. Season with black pepper and taste, adding salt if needed.
2. 2
   Ladle the soup into warmed serving bowls. Top each with a couple of baguette toasts (or serve on the side) and a sprinkling of the reserved Parmesan.