Tuscan Veggie and White Bean Stew | Savory

Ingredients

• 2 carrots
• 2 stalks celery
• 1 medium leek
• 2 tbsp olive oil
• 2 cloves garlic, peeled and smashed
• 2 tsp fresh thyme
• 4 cups packed chopped fresh kale
• 3 cups vegetable broth
• 2 cups torn stale crusty bread
• 2 (15.5 oz) cans cannellini beans, drained and rinsed
• 1/4 cup shaved Parmesan