Autumn Tuscan Bread Soup

Instructions

1. Sauté the onion, carrots and celery in olive oil in a Dutch oven over medium-high heat for 3-5 minutes or until crisp-tender. Reduce heat to medium. Add garlic and red pepper flakes; cook and stir for 1 minute longer.
2. Stir in the chicken stock, squash, potato, reserved American Grana® rind and bay leaf. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
3. Add beans and kale; simmer for 10-15 minutes longer or until the squash, potato and carrots are tender. Stir in bread crumbs and lemon zest. Season with salt and pepper to taste. Remove bay leaf.
4. Ladle soup into serving bowls. Top with grated American Grana®. Save any leftover American Grana® for a different recipe.