Steps
- Preheat the oven to 400°F / 205°C. Tear 1 ciabatta loaf into chunks, toss with olive oil, and spread on a baking sheet. Toast for about 10 minutes, until golden.
- Heat 3 tablespoons of extra virgin olive oil in a large pot. Cook 1 chopped red onion, 2 chopped celery stalks, and 3 chopped carrots over medium heat until soft. Add 6 minced garlic cloves for 30 seconds.
- Add 800g of canned whole tomatoes, 1 cup of dry white wine, and 4 cups of vegetable broth. Bring to a simmer, crushing the tomatoes.
- Drain and rinse 850g of canned cannellini beans. Blend one-third of them with a ladle of the soup and stir into the pot.
- Add 1 Parmesan rind, about 1in / 2.5cm long, 2 thyme sprigs, 1 bay leaf, and 1 teaspoon of dried oregano. Simmer for 20 minutes.
- Add the remaining beans and 450g of chopped kale, thick stems removed. Simmer until the kale softens. Stir in half the bread and simmer until tender and thick.
- Remove the rind, bay leaf, and thyme stems. Season with salt and serve with the remaining toasted bread.