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½ lb (about 1 c) dried cannellini beans
1 ½ c diced onion (1 ½ medium)
1 ½ T extra virgin olive oil
½ tsp minced garlic (½ clove)
1 quart vegetable stock (plus a bit more to adjust liquid to taste)
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1 bay leaf
½ tsp roughly chopped rosemary
2 c carrots (4 large), diced medium
7 c chopped Kale (2 to 3 bunches)
¾ c grated Parmesan cheese
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