White Bean + Kale Soup - Ends + Stems with Chef Alison

Ingredients

• 4 cups Assorted Vegetables (scraps - onion peels, broccoli stems, corn cob, carrot and celery trimmings, mushroom tops, etc.)
• 8 cups Water (give or take... see instructions)
• 3 Carrots
• 1 Yellow Onion
• 2 ribs Celery
• 4 cloves Garlic
• 4 Roma Tomatos
• 1 Tablespoon Unsalted Butter
• 2 teaspoons Kosher Salt
• 1 ⁄ 2 teaspoon Black Pepper
• 1 bunch Green Kale (or other dark leafy green)
• 1 Baguette
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Garlic Powder (optional)
• 2 15-ounce cans White Beans
• 1 ⁄ 2 Lemon (zest and juice)
• 1 ⁄ 4 teaspoon Nutmeg (freshly grated)