Ingredients

Instructions

1. 1

   Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.

2. 2

   Add the chopped onion, carrots, and celery, sautéing for about 8-10 minutes until the vegetables have softened.

3. 3

   Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.

4. 4

   Add the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle simmer.

5. 5

   Take about half of the cannellini beans and mash them with a fork to create a paste, then add both the whole beans and the mashed beans to the pot.

6. 6

   Stir in the chopped kale and let the soup simmer for 10-15 minutes until the greens are tender.

7. 7

   Add the chunks of stale bread to the pot, pressing them down with a wooden spoon to submerge them in the liquid.

8. 8

   Simmer gently for another 5-10 minutes until the bread has softened and thickened the soup into a stew-like consistency.

9. 9

   Season generously with salt and freshly cracked black pepper to taste.

10. 10

    Serve hot in bowls, drizzled with a little extra olive oil and topped with plenty of grated Parmesan cheese.