Ingredients
2 tablespoons olive oil3 medium carrot, sliced1 medium onion, chopped1 celery rib, chopped2 garlic cloves, minced6 cups chicken stock1 can (14-1/2 ounces) diced tomatoes1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes1 can (15 ounces) white kidney or cannellini beans, rinsed and drained8 cups coarsely chopped fresh kale 3 cups torn day-old Italian bread Shredded Parmesan cheese
Preparation
In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
Add bread; cook and stir until bread is softened. Serve with Parmesan cheese.
