Kale and Cannellini Bean Soup

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

To make the soup:

1. 1Set 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. 2Ladle 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.