Bring a 6-quart Dutch oven or large soup pot up to heat over medium. Add in 2 tbsp. EVOO along with the carrots, celery, onions and rosemary. Sauté for 5-7 minutes or until they begin to soften.
Next add in the garlic and a large pinch of salt and pepper. Stir and cook until the garlic is fragrant, about 1 minute.
Next add in the bay leaf, Muir Glen diced tomatoes, chicken/vegetable stock, beans and parm rind. Season again with salt and pepper, stir and add in the kale. Place the lid on, bring to simmer then cook on low for 20-25 minutes or until the kale is tender. Taste for seasoning, adding more salt or pepper if needed.
To serve, ladle into shallow bowls, drizzle with EVOO and a sprinkle of parmesan. Serve with crusty bread for dipping.
Recipe Courtesy of Megan Mitchell
Recipe Sponsored by Muir Glen Organic