3 tablespoons olive oil
2 medium red onions, coarsely chopped
3 carrots, sliced
3 celery stalks, chopped
3 garlic cloves, chopped
1 tablespoon fresh thyme
1 14 ounce canned cannellini beans, or other small white bean, drained and rinsed
1 14-ounce can chopped tomatoes
2 ½ cups vegetable stock or pareve chicken stock
2 tablespoons fresh Italian parsley
1 pound Tuscan kale or Savoy cabbage, trimmed, washed, and sliced
1 small day old ciabatta loaf, challah bread, or baguette, torn into small pieces
Salt and pepper
Extra virgin olive oil, to serve
Heat the oil in a large saucepan and cook the onions, carrots and celery for 10 -1 5 minutes, stirring frequently. Add the garlic, thyme and salt and pepper to taste. Continue to cook for an additional 1 -2 minutes, until the vegetables are golden and caramelized.
Add the beans to the pan and pour in the tomatoes. Add enough of the stock to cover the vegetables. Bring to a boil and simmer for 20 minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.
Stir in the bread and add a little more stock, if needed. The soup should be thick.
Taste and adjust the seasoning. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin olive oil.