Simple Ribollita

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

1 large onion

3 medium carrots

2 celery stalks

8 garlic cloves

2 bunches Tuscan kale

1 small wedge of Parmesan with rind

1 28-oz. can whole peeled tomatoes

½ loaf crusty country bread (about 10 oz.)

⅓ cup extra-virgin olive oil, plus more for drizzling

Kosher salt

1 14-oz. can cannellini beans

¾ tsp. crushed red pepper flakes

Directions at bonappetit.com

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