Ingredients

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are softened.

3. 3

   Stir in the minced garlic and chopped kale. Cook for another 2-3 minutes until the kale begins to wilt.

4. 4

   Add the drained cannellini beans, crushed tomatoes, vegetable broth, and the parmesan rind (if using).

5. 5

   Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes to blend the flavors.

6. 6

   Remove the parmesan rind. Take about 1 cup of the soup (mostly beans and veggies) and mash it with a fork or blend it lightly, then return it to the pot to thicken the broth.

7. 7

   Stir in the chunks of stale bread. Simmer for another 5-10 minutes until the bread has absorbed liquid and broken down slightly, creating a thick porridge-like consistency.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Serve hot with a generous drizzle of extra virgin olive oil on top.