Cavolo Nero and Borlotti Bean Soup | Saveur

Ingredients

• ¹⁄₄ cup plus 3 tbsp. olive oil
• ¹⁄₂ cup chopped flat-leaf parsley leaves
• 6 ribs celery, chopped
• 4 cloves garlic, chopped
• 3 carrots, chopped
• 1 red onion, chopped
• Kosher salt and freshly ground black pepper
• 1 (28-oz.) can whole peeled tomatoes
• 2 lb. cavolo nero, trimmed and roughly chopped
• 3 (14-oz.) cans borlotti beans, drained
• 1 stale crustless loaf ciabatta bread (about 3⁄4 lb. whole)