Ribollita

Name: Ribollita
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1/4 c. extra-virgin olive oil, plus more for serving; 4 medium carrots, peeled and diced; 3 stalks celery, diced; 1 medium onion, diced; 4 cloves garlic, minced; 1/4 tsp. crushed red pepper flakes, plus more for serving; 1 sprig fresh rosemary; Kosher salt; 1 (28-oz.) can diced tomatoes; 2 c. vegetable stock or chicken stock; 1 small Parmesan rind (optional); 1 (15-oz.) can of cannellini beans, drained but not rinsed; 1 bunch Lacinato kale, stemmed and chopped into 1” pieces (8 cups); 5 c. torn or cubed day old bread (crusts removed); Grated Parmesan, for garnish; Chopped fresh parsley or basil leaves, for garnish