Instructions

STEP 1. Put 2 tablespoons of the oil in a large pot over medium heat
STEP 2. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes
STEP 3. Heat the oven to 500 degrees
STEP 4. Drain the beans; if they’re canned, rinse them as well
STEP 5. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme
STEP 6. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes
STEP 7. Fish out and discard rosemary and thyme stems, if you like, and stir in kale
STEP 8. Taste and adjust seasoning
STEP 9. Lay bread slices on top of the stew so they cover the top and overlap as little as possible
STEP 10. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan
STEP 11. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes
STEP 12. (If your pot fits under the broiler, you can also brown the top there
STEP 13. ) Divide the soup and bread among 4 bowls and serve