Add the tomato paste and cook until it developes a rust color, about 1 - 2 minutes. Add the red pepper flakes, thyme, rosemary, basil, black pepper, and fennel seeds. Cook until fragrant, about 30 seconds.
Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the soup pot that may have developed. Cook until the broth has reduced by about half. Add the remaining broth, beans, diced tomatoes with juices, and parmesan rind.
Use vegetable broth instead of chicken broth to make this vegetarian.
To make this vegan, use vegetable broth instead of chicken broth, omit the parmesan rind and stir in a spoonful of white miso paste into each bowl before serving. Adding miso to boiling liquid while cooking the soup will diminish the health benefits.
This Tuscan White Bean Soup with Kale will keep in the refrigerator for up to 5 days.
This is freezer friendly for up to 3 months.