Classic Tuscan Ribollita (Hearty Bread and Bean Soup) - My Home Made Recipe

Ingredients

• 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, diced
• 2 celery stalks or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 3 garlic cloves, grated
• 1 teaspoon chopped fresh rosemary
• ¼ cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked cannellini beans, drained and rinsed
• Parmesan rind, plus grated cheese for serving
• 1 (8-ounce) bunch lacinato kale, stemmed and leaves torn
• 1 teaspoon sea salt
• Freshly ground black pepper