Preheat the oven to 425°F (to bake the Parmesan frico). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Strip a few rosemary leaves from the stem and finely chop 2 tbsp (double for 4 ppl). Strip 1 tbsp thyme leaves (double for 4 ppl) from the stems, then finely chop. Mince or grate the garlic. Drain and rinse the beans.

Heat a large pot over medium-high heat. Add a drizzle of oil, then the mirepoix, rosemary, garlic and half the thyme leaves. Cook, stirring occasionally, until the veggies are golden-brown, 7-8 min.

Add the beans, pasta, broth concentrates, crushed tomatoes and 4 cups water (double for 4 ppl) to the pot. Bring up to a boil, then reduce the heat to medium. Simmer, until the pasta is tender and the liquid is slightly reduced, 10-12 min.

Meanwhile, in a medium bowl, combine the Parmesan and remaining thyme leaves. Season with pepper. On a parchment-lined baking sheet, sprinkle the Parmesan mixture in a thin, even layer over the entire sheet. Bake in the centre of the oven until the cheese is crispy and golden-brown, 5-7 min. Cool slightly before breaking the frico up into large pieces.

Add the kale into the soup and stir until wilted, 1-2 min. Season with salt and pepper.

Divide the soup between bowls.Top with a Parmesan frico. (TIP: You can also crush up the frico and sprinkle it over the soup — this will add a bit of crunch!)