Tuscan Comfort Bean Soup

In a soup pot, heat the olive oil. Add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and black pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.

On a plate, mash 1/2 cup of the cannellini beans with a fork or potato masher. Add the mashed beans to the vegetables in the pot and cook, stirring, for 2 minutes.

Add the remaining beans to the pot and stir well. Stir in the vegetable stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs. Add additional salt and black pepper to taste.

While the soup simmers, make the Parmesan toasts: Toast the baguette slices until lightly golden on both sides. Sprinkle with olive oil and 1/2 cup grated Parmesan. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese. Otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.

Add the baby kale to the pot and simmer for another 2 minutes, or just until the greens wilt.

Ladle the soup into bowls, sprinkle with chopped fresh oregano and more olive oil, if desired. Serve with Parmesan toasts and extra grated Parmesan for sprinkling.