Best Ribollita Recipe - How To Make Ribollita

Ingredients

• 1/4 c. extra-virgin olive oil, plus more for serving
• 4 medium carrots, peeled and diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes, plus more for serving
• 1 sprig fresh rosemary
• Kosher salt
• 1 (28-oz.) can diced tomatoes
• 2 c. vegetable stock or chicken stock
• 1 small Parmesan rind (optional)
• 1 (15-oz.) can of cannellini beans, drained but not rinsed
• 1 bunch Lacinato kale, stemmed and chopped into 1” pieces (8 cups)
• 5 c. torn or cubed day old bread (crusts removed)
• Grated Parmesan, for garnish
• Chopped fresh parsley or basil leaves, for garnish