INGREDIENTS
1 14 ounce can
Cannellini beans
3
Carrots, medium
4
Celery stalk
1
Onion, large
1 28 ounce can
Tomatoes, whole
2
bunches Tuscan kale
1
Kosher salt
3/4 tsp
Red pepper flakes
1/3 cup
Olive oil, extra-virgin
1/2
loaf Country bread, crusty
1
Of parmesan with, small wedge rind