Preheat oven to 350 degrees.

Cut baguette in one-inch slices. Lay on a parchment lined baking sheet. Toast in oven for about 10 minutes until lightly toasted.

Meanwhile, in a large saucepan, mix the beans, using half the liquid from the can, with the onion, garlic, bay leaf and salt. Bring to a boil.

Reduce the heat and cover. Simmer for about 8 minutes, stirring occasionally.

Stir in the kale, ribs removed or use baby kale with stems removed.

Remove from heat. Stir in vegetable broth, lemon juice and chopped tomatoes.

Season to taste with additional salt and basil, if desired.

Spoon 1 to 1 to 2 tablespoons of the cannellini-kale mixture onto a toasted baguette.

Enjoy right away.

CHEF'S NOTE: You can use any thick whole grain bread in place of a whole grain baguette.