Ribollita

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add the chopped onion, carrot, celery, and minced garlic to the pot. Season lightly with salt and pepper, then cook the vegetables gently, stirring occasionally, until they become tender and fragrant, about 5 to 10 minutes — this slow softening draws out their natural sweetness. Preheat your oven to a high 500 degrees Fahrenheit to prepare for the final baking step. Drain and rinse the cannellini beans thoroughly if using canned for a fresher taste. Add these beans to the pot along with the canned tomatoes and their juices, water, and the fresh rosemary and thyme sprigs. Bring the mixture to a robust boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook for 15 to 20 minutes, stirring once or twice to gently break the tomatoes down and marry the flavors. Once your soup base is ready, carefully remove and discard the rosemary and thyme stems to avoid tough bits. Stir in the chopped kale, letting it wilt into the broth to add hearty green depth. Taste the soup and adjust the seasoning as needed. Next, lay the thick slices of wholegrain bread over the surface of the stew, arranging them so they cover the top with minimal overlap. Scatter thinly sliced red onions over the bread for a burst of mild, sharp flavor. Drizzle the remaining 3 tablespoons of olive oil evenly across the onions and bread, then finish by sprinkling the freshly grated Parmesan cheese on top. Place the pot in the preheated oven and bake for 10 to 15 minutes until the bread, onions, and Parmesan are beautifully browned and crisp. If your pot is broiler-safe, you may also choose to finish the topping under the broiler for a minute or two to achieve a perfectly golden crust. Serve the Ribollita piping hot, spooning it into bowls so that each portion features a hearty helping of the crispy topping. This satisfying meal is best enjoyed immediately, accompanied by warm rustic bread or a light salad.