How to Make It
Heat 2 teaspoons oil in a Dutch oven over medium-high. Add carrots and onion; sauté 7 minutes. Add 1 teaspoon garlic; cook 30 seconds. Stir in stock, 1 cup water, pepper, salt, and beans; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in kale, milk, and Parmesan cheese; let stand 5 minutes.
Preheat broiler with oven rack in top position.
Place bread pieces on a foil-lined baking sheet. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl; drizzle over bread. Broil 2 minutes or until golden, stirring once after 1 minute. Place 1 1/2 cups soup in each of 4 bowls; top evenly with bread pieces.