1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
pinch of kosher salt
1 tbsp extra-virgin olive oil
1 can (28 oz) whole tomatoes, cut up
3 cups reduced-sodium vegetable broth
1/4 tsp dried thyme
freshly ground black pepper
1 bunch of Tuscan kale
1 can (10 oz) cannellini beans, rinsed and drained
2 alrge slices peasant bread, cut into chunks
freshly shaved Parmigiano-Reggiano cheese

Saute the onion, carrot, celery and a pinch of salt in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

Add tomatoes (with juice), broth and thyme and bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

Season with salt and pepper.

Add the kale and simmer, covered, until kale is soft – about 15 minutes.

Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

Serve bowls of soup with drizzles of oil and cheese.