Instructions:

• Step 1: Prepare the Beans

  In a large bowl, soak the dry white beans overnight in plenty of water. This will help soften them and reduce cooking time.
• Step 2: Sauté the Aromatics

  In a large pot, melt the unsalted butter and olive oil over medium heat. Add the diced sweet onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic, salt, pepper, and crushed red pepper flakes, cooking for an additional minute until fragrant.
• Step 3: Add Vegetables and Tomato Paste

  Stir in the chopped carrots and tomato paste, letting everything cook together for about 2-3 minutes. This will deepen the flavors.
• Step 4: Incorporate the Tomatoes and Stock

  Add the fire-roasted diced tomatoes (with their juices) and vegetable stock to the pot. Bring the mixture to a gentle simmer.
• Step 5: Add the Beans

  Drain and rinse the soaked beans, then add them to the pot. Stir well and let the soup simmer for about 45 minutes, or until the beans are tender.
• Step 6: Final Touches

  Once the beans are cooked, stir in the parmesan cheese, cheese rind, and chopped Tuscan kale. Allow the kale to wilt and the cheese to melt, about 5-10 minutes.
• Step 7: Serve and Enjoy

  Ladle the soup into bowls, topping each serving with crusty Italian bread chunks and a sprinkle of freshly grated parmesan cheese.