Instructions: In a large heavy bottomed pot, heat 2 tablespoons of the olive oil over medium heat. Add onion and carrot and saute for 4 to 5 minutes, stirring frequently. Drain and rinse beans. Add to pot along with tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to simmer. Cook partially covered for 1 1/2 to 2 hours, stirring occasionally, until beans are tender. Add kale and red pepper flakes. Cook for an additional 30 to 45 minutes, stirring occasionally. Bring a small pot of water to a boil. Stir in pasta and cook for 6 to 8 minutes, until just tender. Drain and add to the soup. Add salt & pepper to taste. Turn on broiler. In a small bowl, mix garlic with remaining olive oil. Divide between the six slices of bread, spreading on one side. Toast the garlic-covered sides under the broiler. To serve, place one slice of bread, garlic side up, in a deep soup bowl. Ladle soup over bread. Drizzle with additional olive oil if desired.

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