Ribollita

Step 1

Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.

Step 2

Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.

Step 3

Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.