Ribollita Soup

Ingredients

• ¼ cup Colavita Extra Virgin Olive Oil, plus more for drizzling
• 1 small onion, chopped
• 2 cloves garlic, thinly sliced
• 1 pinch red pepper flakes
• 1 carrot, peeled and cut into ¼ inch pieces
• 1 celery stalk, cut into ¼ inch pieces
• 1 sprig thyme
• 1 sprig rosemary
• 1 red potato, cut into ½ inch cubes
• ½ can crushed tomatoes
• 12 oz white kidney beans, rinsed
• 4 cups vegetable stock
• 1 lb kale, chopped into ½ inch pieces
• 4 thick slices of country bread, toasted
• ½ cup Pecorino Grated Romano Cheese