Ribollita Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• 1 carrot chopped
• 1 rib celery, preferably with leaves, chopped
• Kosher salt and freshly ground black pepper
• One 28-ounce can whole tomatoes, chopped
• 3 cups reduced-sodium vegetable broth
• 1 teaspoon chopped fresh thyme
• 1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
• One 10-ounce can cannellini beans, rinsed and drained
• 2 large slices peasant bread, cut into chunks
• Freshly shaved Parmesan, for serving