Simple Ribollita

The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parmesan. A note on that cheese: If you've been throwing out your Parm rinds all these years, that stops right now. The rind is full of flavor, and makes a great addition to any broth-y, stewy situation.

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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