Valerie Bertinelli’s Ribollita Soup

onion, chopped

carrot, chopped

rib celery, preferably with leaves, chopped

kosher salt

extra-virgin olive oil

whole tomatoes, cut up

reduced-sodium vegetable broth

dried thyme

freshly ground black pepper

bunch of Tuscan kale

cannellini beans, rinsed and drained

alrge slices peasant bread, cut into chunks

freshly shaved Parmigiano-Reggiano cheese