• Place beans in large bowl; pour in 3 cups cold water to cover beans and let stand overnight. Drain beans; transfer to 2-quart saucepan. Add 6 cups cold water to cover beans. Bring to boil; reduce heat and cook for 45 minutes or until tender. Drain beans and divide into two bowls, setting one aside. Purée remaining beans; set aside.
• In Dutch oven or stockpot, heat olive oil over medium heat; cook carrots, celery, onion, chili pepper and rosemary, stirring occasionally, over medium heat until vegetables begin to soften. Stir in kale, tomatoes, potatoes and zucchini. Cook for 2 minutes. Stir in reserved whole cannellini beans.
• Add water and reserved puréed cannellini beans; stir to combine. Reduce heat to low; cover and simmer for 25 minutes. Stir in green beans; cook, uncovered, for 5 minutes. Stir in celery salt; add salt and pepper to taste.
• Place one slice toast in each of 8 soup bowls. Ladle soup over bread. Serve with cheese and additional olive oil to drizzle over top.

Tip: If you don’t have time to soak beans overnight, substitute 1 can (15 oz) of cannellini beans, drained and rinsed.

Recipe provided by Chef Mary Ann Esposito