EFK Tuscan Ribollita

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Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed, divided
• 6 cups low-sodium chicken or vegetable stock
• 1 tsp dried thyme
• 1 tsp chopped rosemary
• 1/2 tsp red-pepper flakes, optional
• 1 Parmesan rind, optional
• 1 bunch Tuscan or lacinato kale, stemmed and chopped
• 4 cups torn day-old rustic bread
• Kosher salt
• Black pepper
• Parmesan and olive oil, for finishing

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