Bean soup

Peel and dice 2 celery stalks, 2 carrots, 2 zucchini, 1 onion, 4 garlic cloves, pepper flakes, and rosemary.  Fry in a Dutch oven type dish. When the onion is translucent, add chicken stock (app. 1 liter), a can of rinsed white beans, and kale leaves (remove the stem completely) and simmer for 15 minutes. Purée partly with a hand-held blender and season to taste. Serve with grated Parmigiano cheese, old bread croutons and a drizzle of olive oil. Perfect on a cold and rainy night.