Drizzle an even layer of olive oil in a heavy bottomed soup pot or dutch oven. Heat over medium heat.

Add the onion, garlic, carrot, Italian Seasoning, and crushed red pepper (if using). Stir and cook for a few minutes until vegetables begin to soften.

Add the diced tomatoes, drain and add the cannellini beans. Then, add the 4 cups of vegetable stock and kale.

Season with salt to taste. Sink the Parmesan Rind (if using) down into the broth and bring the soup to a boil. Reduce to a low simmer, cover, and cook for 20 minutes or up to 1 hour. The longer you are able to allow the soup to simmer, the more flavorful it becomes.