In the Cucina with La Gazzetta: Zuppa di Ribollita - La Gazzetta Italiana

Ingredients

• Large chunks of oiled and toasted bread
• Olive oil
• 1 medium Onion, chopped
• 1 large Carrot, chopped
• 1 Celery stick, chopped
• Garlic, minced
• 15 oz. can of Cannellini beans
• 15 oz. can San Marzano whole tomatoes
• 4 C. Vegetable broth
• Thyme sprigs, fresh or dried
• 1 tsp. Oregano
• Bay leaf
• Parmesan cheese rind (optional)
• 1 small bunch Kale, chopped (thick stems removed)
• Salt and pepper to taste
• Crushed red pepper flakes to taste
• Grated Parmigiano-Reggiano cheese