Heat 1 tbsp olive oil and rosemary in large nonstick skillet over medium heat. Cook until rosemary begins to sizzle, 1 to 2 minutes. Add just half the garlic and cook until fragrant, 30 seconds to 1 minute. Add breadcrumbs and a pinch of salt and pepper and cook until golden brown, 2 to 4 minutes. Transfer to small bowl and wipe skillet clean.

Heat 2 tbsp olive oil in same skillet over medium heat. Add onion and a pinch of salt and pepper and cook until translucent, 3 to 4 minutes. Add remaining garlic and cook until fragrant, 1 to 2 minutes. Add kale and cook until bright green and wilted, 2 to 4 minutes.

Add tomato powder, crushed tomatoes, just ½ tsp red pepper flakes, cannellini beans, orzo, a pinch of salt and pepper, and 3 cups water to skillet with vegetables. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, 9 to 12 minutes. Season to taste with salt and pepper. (TIP: Add more red pepper flakes if you prefer more spice.)

Add parmesan to breadcrumbs and stir to combine. Divide pasta e fagioli between bowls and top with garlic-rosemary breadcrumbs. Mangia bene!

For 4-serving meal, double all ingredients, except for water in step 3, use just 4½ cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.