Ribollita Tuscan Bean Soup with Bread | Hearty Italian Bread Soup With White Beans, Kale, and Vegetables | Authentic Peasant Comfort Food That Tastes Better the Next Day

Ingredients

• 2 cans Cannellini beans (15 oz each, drained and rinsed (or 3 cups cooked))
• 1 bunch Lacinato kale (stems removed, roughly chopped)
• 4 cups Day-old crusty bread (torn into chunks (sourdough works beautifully))
• 6 tbsp Extra virgin olive oil (divided)
• 1 large Yellow onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 5 cloves Garlic (minced)
• 14 oz Crushed tomatoes (one can)
• 6 cups Vegetable broth
• 2 sprigs Fresh rosemary
• 3 sprigs Fresh thyme
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes