French Roll Garlic Bread:
• 2 cups cubed Turano French Rolls
• 3 Tbsps unsalted butter, melted
• 2 Tbsps Extra virgin olive oil (You can also use avocado oil or pizza oil by Brightland for extra flavor)
• 2 tsps garlic powder
• ½ teaspoon sea salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme

SOUP:
• 2 Tbsps unsalted butter
• 6-8 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 4 Tbsps organic all-purpose flour
• 5 cups vegetable stock, organic
• 1 ½ cups organic heavy cream
• 2 cups organic kale, chopped
• 1 cup freshly-grated parmesan

① Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
② In a bowl, add the cubed French Rolls, olive oil, melted butter, salt, oregano, parsley, basil, thyme, and garlic powder, tossing everything together until bread is fully coated.
③ Add the bread unto the baking sheet (spreading it out evenly) and bake on the top rack for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
④ In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour, salt, black pepper, garlic powder, Italian seasoning, and parsley, stirring until combined.
⑤ Add in the veggie stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, chopped kale, and thyme sprigs, stirring to combine. Let everything simmer for about 8-10 minutes, stirring occasionally.
⑥ Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.
⑦ Remove from heat, discard thyme leaves, and serve immediately into prepared bowl(s), top with Garlic Bread, if desired.