Preparation

• Heat the oven to 400 degrees F.
• Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
• In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery, and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
• Add the tomatoes, white wine, and broth. Cook over medium heat for a little bit, stirring and breaking up the tomatoes with a wooden spoon.
• In the bowl of a food processor fitted with a blade, combine about ½ cup of the brothy tomato mixture and 1 cup of the cannellini beans. Puree.
• To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes, and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.
• Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add ½ of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some of the liquid.
• Remove from the heat. Remove what is left of the Parmesan rind, bay leaf, and thyme sprigs. Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!