Ribollita

Instructions

1- Put 2 tablespoons of the oil in a large pot over medium heat.

2- When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

3- Heat the oven to 500 degrees.

4- Drain the beans; if they’re canned, rinse them as well.

5- Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme.

6- Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

7- Fish out and discard rosemary and thyme stems, if you like, and stir in kale.

8- Taste and adjust seasoning.

9- Lay bread slices on top of the stew so they cover the top and overlap as little as possible.

10- Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

11- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes.

12- (If your pot fits under the broiler, you can also brown the top there.

13- ) Divide the soup and bread among 4 bowls and serve.