1 tablespoon olive oil, plus more for drizzling
1 garlic clove, minced
1 large carrot, peeled and chopped
1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin ribbons
1½ cups cooked Rancho Gordo Yellow Eye beans in their broth
1 sprig fresh rosemary
4–6 cups vegetable broth
Grated lemon zest
Red pepper flakes (optional)
Salt and freshly ground pepper
Thin slices of baguette, toasted and cut into small croutons
Grated Parmesan cheese for serving
In a large saucepan, warm the olive oil over medium-low heat. Add the garlic; cook until fragrant, about 1 minute. Add the carrot; cook until softened, about 3 minutes.
Add the kale ribbons; toss until they are coated with oil and garlic.
Add the beans, rosemary, and about 6 cups total of bean-cooking liquid and vegetable broth. Raise heat to medium-high; simmer until the kale is tender, about 15 minutes. Remove the rosemary sprig and stir in lemon zest, red pepper flakes (if using), salt, and pepper to taste.
Top each serving with croutons, a drizzle of olive oil and some freshly grated cheese.