In a large saucepan or pot, heat the olive oil. Add the onion garlic, carrots, red pepper flakes and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
Add the kale and beans (drained if canned), and cover with vegetable stock/water. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with salt and fresh ground black pepper to taste.
To serve, arrange the croutons in the soup and add Parmesan cheese shavings (Optional) and a drizzle of olive oil.
