Baked ribollita

Heat the oven to 475F. Put the tomatoes, chilli, thyme, red wine vinegar, 80ml oil and peeled whole garlic cloves in a deep 20cm x 30cm baking dish with half a teaspoon of salt and a good grind of pepper. Roast for 30 minutes, until the garlic has softened and the tomatoes are charred and burst open, then remove and leave to cool slightly. Meanwhile, toast the four thinner slices of bread in the oven for 10 minutes until crisp but not coloured, then remove and set aside. Pour the roast garlic and tomato mixture into a blender (set aside the baking dish for later), and blitz for about a minute, until smooth and creamy. To make the base, put the onions in a food processor and pulse for 20 seconds until finely chopped. Transfer to a large bowl. Next, pulse the carrot and celery until finely chopped, then add to the onion bowl. Heat a tablespoon of oil in a large nonstick saucepan on a medium-high heat. Add the chopped vegetables, half a teaspoon of salt and a good grind of pepper and fry for 20 minutes, stirring often, until softened but not at all coloured (turn down the heat if necessary). Add the bay leaves, rosemary and crushed garlic and cook for 10 minutes more, until fragrant. Add the stock, beans and three quarters of a teaspoon of salt, bring to a simmer, and cook for 10 more minutes. Turn down the oven to 375F, and start the topping. Tear the remaining two slices of bread into roughly 3cm pieces and add to a bowl, together with 80g kale, 20g parmesan and the remaining oil, and mix well to coat. Stir the blitzed tomato mixture and remaining 70g kale into the saucepan with the beans and transfer half of it into the baking dish. Lay over the four slices of toast to cover, then sprinkle with the remaining 40g parmesan. Spoon over the remaining half of the bean mix. Finally, add the kale and bread topping and lightly press into the mix. Bake for 25 minutes, until golden and bubbling, then remove and leave to rest for five minutes. Serve warm with the lemon wedges for squeezing over.