Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the garlic and tomato and cook another 1-2 minutes, until fragrant.

Add the vegetable stock concentrate, cannellini beans, 4 cups water, and a large pinch of salt to the pot and bring to a boil. Reduce to a low simmer for about 10 minutes. Season with salt and pepper.

Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves. Chop the parsley leaves. Stir the kale into the soup and simmer until tender. Remove pot from heat and stir in the parsley. Taste and season with salt and pepper.