Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely chop onion. Peel and finely chop carrot. Mince garlic. Drain and rinse half the box of cannellini beans (save the rest for another use).

Heat a drizzle of olive oil in a large pot over medium-high heat. Add carrots, onions, garlic, and a pinch of chili flakes (to taste). Season with salt and pepper. Stir occasionally until veggies start to soften, 3-5 minutes. Add half the sausage (save the rest for another use), and break up into pieces until browned, 3-4 minutes.

Simmer: Add tomatoes, drained cannellini beans, stock concentrate, and 3 cups water to pot. Bring to a boil. Reduce heat to medium and simmer about 10 minutes.

Meanwhile, halve ciabatta horizontally and place on a baking sheet. Drizzle with olive oil, sprinkle with Parmesan cheese, and bake until cheese has melted, about 5 minutes.

Add kale to pot, cover, and cook until wilted, about 3 minutes. Season to taste with salt and pepper.

Plate: Let ciabattas cool slightly, then cut into cubes. Ladle soup into bowls, and top with Parmesan croutons. (TIP: Press them down to soak up all the broth.) Enjoy!