Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.
3. Heat the remaining olive oil in a large saucepan over medium high heat. Then sauté the onions, celery and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the red pepper flakes, tomato paste and remaining salt and pepper. Then add the kale and tomatoes.
4. Using a fork, mash about 1/4 cup of the beans before adding the mashed beans and the whole beans into the saucepan. Add the stock, rosemary and bay leaf. Bring everything to a boil before reducing the heat and simmering for 20-25 minutes.
5. Remove the rosemary sprigs and bay leaf and discard. Add about a third of the bread and continue simmering until the bread softens and starts to thicken the soup, about 5 minutes.
6. Then top each bowl with pieces of the remaining bread, Parmesan and parsley before serving.