Wilted Kale Soup With White Beans

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6 cups water

4 garlic cloves

2 carrots

1/2 leek

5 tablespoons extra virgin olive oil

1 large bunch dino kale (see Note)

2 1/2 cups (about 20 ounces) jarred or canned white beans, rinsed and drained (see Note)

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 sprig fresh rosemary

Good-quality prepared croutons (see Note)

About 1/4 cup grated Parmigiano-Reggiano

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