Ribollita (Traditional Tuscan Bean Soup)

Ingredients

• 2 tbsp of olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 sliced leek
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp of dried thyme
• 1/4 tsp of red pepper flakes
• Parsley, chopped
• 2 potatoes, cut up in 1/2 inch cubes
• Salt
• black pepper
• 4 cups of vegetable broth
• 4 cups of water
• 1 (15 oz) can of diced tomatoes
• 4 cups of chopped kale or cavolo nero
• 2 (15 oz) cans of cannellini beans, drained and rinsed
• 4 cups of torn stale bread (preferably ciabatta or another crusty bread)
• Grated Parmesan cheese for serving (optional)