We'll Always Have Italy Vegetable Soup Recipe - Los Angeles Times

Ingredients

• 1 bunch Tuscan kale (cavolo nero)
• 1 bunch Swiss chard
• 1/4 cup olive oil
• 1 onion, cut into a medium dice
• 2 celery stalks, sliced 1/2-inch thick
• 1/2 pound carrots, sliced 1/2-inch thick (I cut the fat part of the carrots in half first, to create half moons)
• 1 fennel bulb, fronds trimmed and discarded, cut into a medium dice
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 head of garlic (10 cloves), peeled and grated on a Microplane or minced
• 1 1/2 to 2 pounds rutabaga and parsnips, peeled and diced
• 1 bunch fresh thyme sprigs
• 2 dried bay leaves
• 1 rind of Parmigiano-Reggiano (the bigger, the better!)
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can cannellini beans, rinsed and drained (optional)
• Good olive oil for drizzling
• Parmigiano-Reggiano for grating