Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. —Taste of Home Test Kitchen
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
8 cups coarsely chopped fresh kale
3 cups torn day-old Italian bread
Shredded Parmesan cheese
In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
Add bread; cook and stir until bread is softened. Serve with Parmesan cheese.