An Italian classic updated with a bouquet garni of thyme, bay leaves, and rosemary.
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Heat the olive oil in a large Dutch oven over medium heat and sauté the onion, carrots, and celery until softened, about 8-10 minutes.
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the crushed tomatoes and the bouquet garni, allowing the herbs to infuse into the base for 5 minutes.
Add the cannellini beans and the stock, bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Remove the bouquet garni and stir in the chopped kale, cooking until the greens are tender and bright green.
Add the stale sourdough bread chunks to the pot, stirring gently so they submerge and begin to thicken the soup.
Simmer for an additional 10 minutes until the bread has absorbed the liquid and the soup has reached a thick, porridge-like consistency.
Drizzle with additional olive oil and sprinkle with grated Parmesan cheese before serving hot.
