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joanndulan
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Heat the olive oil in a large stock pot over medium heat.
Add the onions, carrots, celery and garlic with a few big pinches of salt and pepper. Stir and cook, until the veggies soften, about 6 minutes.
Add in the parmesan rind, 2 cans of the beans and the stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 minutes.
In those 20 minutes, mash the remaining can of beans. I do this with a fork or a potato masher right into a bowl. I just give them a coarse mash and add them right to the soup!
After 20 minutes, stir in the kale and spinach. Food for 5 to 10 minutes more. Taste and season with more salt and pepper as needed.
Serve with lots of parmesan on top, as well as crushed red pepper.