Tomato & Kale Soup with Cannellini Beans

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• 1/2 cup canned cannellini beans, rinsed and drained (minimal for keto)
• 5 ounces fresh kale, tough stems removed and chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup grated Parmesan cheese (for crisps/garnish)