Heat the oven to 200°C. Peel the squash then slice in half vertically and use a spoon to scoop out the seeds. Slice into 2-3cm chunks and tip into a tray. Tip the tomatoes into the tray, then finely chop the rosemary leaves and add to the tray too. Drizzle everything with olive oil and season well. Wrap the garlic in foil and add to the tray. Slide into the oven and bake for 20 mins.

Place the slices of bread on a baking sheet. Drizzle with a little olive oil.

Remove the tray from the oven and turn the grill to high. Unwrap the garlic and squeeze the soft garlic from the bulb into a large saucepan, then tip the rest of the contents of the tray into the saucepan. Add the stock along with the beans into the pan and bring to the boil. Simmer for 10 mins, then stir in the kale and add the juice of half of the lemon, taste and season, adding more lemon juice if you like. Cook for 2 mins, until the kale is wilted.

Slide the bread under the grill, cook for 1-2 mins, until golden, then remove and flip over. Finely grate half the Parmesan all over the top of the slices then slide back until the grill for 2 mins further, until the cheese is melted.

Spoon the soup into bowls, add a swirl of pesto to the top of each, then finish with a scattering of Parmesan. Finish with a crack of black pepper and either top with or dunk in the giant Parmesan crouton.