Tuscan Kale & White Bean Soup

• 6 large Tuscan kale leaves stemmed and roughly chopped
• 2 cups cannellini beans⁣⁣ cooked and rinsed
• 1 medium sweet onion
• 3 large cloves garlic
• 1 large carrot
• 1-2 stalks celery
• 1 14oz can fire-roasted tomatoes (400 g can)
• 1 tbsp olive oil
• 4 cups veggie broth
• 1 tsp dried thyme or a couple of fresh sprigs
• 1 tsp dried rosemary or a couple of fresh sprigs
• 1 tbsp miso paste can be omitted
• 1/2 cup water
• Sea salt and black pepper to taste

Croutons:

• Day old crusty bread cut into large cubes
• 1-2 tbsp olive oil
• 2 cloves garlic lightly smashed
• vegan parmesan cheese