Instructions

• The night before: place 1 pound dry white beans (navy, cannellini, etc.) in a large bowl or pot and cover with several inches of cold water. Soak overnight (about 8–12 hours). In the morning, drain and rinse the beans.
• Heat a large pot over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil.
• Add the diced sweet onion, minced garlic, ½ teaspoon salt, ½ teaspoon freshly cracked pepper, and ¼ teaspoon crushed red pepper flakes. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Stir in ¾ cup chopped or sliced carrots and cook for 5 minutes more.
• Add 2 tablespoons tomato paste and stir to coat all the vegetables.
• Pour in the two 14-ounce cans fire-roasted diced tomatoes and 4 cups vegetable stock.
• Add 2 ½ cups crusty Italian bread chunks, the soaked and drained beans, ½ cup freshly grated Parmesan cheese, and the Parmesan cheese rind. Bring the mixture to a boil.
• Reduce the heat to a simmer, cover the pot, and cook for 30 to 40 minutes, stirring occasionally, until the beans are tender and the bread has mostly broken down. If the soup starts sticking, reduce the heat.
• Five to ten minutes before serving, stir in 1 head Tuscan kale torn from the stems and coarsely chopped. Cook until the kale is bright and slightly tender (or longer if you prefer it softer).
• Taste and adjust seasoning with more salt and pepper if needed (canned tomatoes vary in salt). Serve hot with additional grated Parmesan for topping.