Instruction

• Put 2 tablespoons of the oil in a large pot over medium heat
• 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
• Heat the oven to 500 degrees
• Drain the beans; if they’re canned, rinse them as well
• Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme
• 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
• Fish out and discard rosemary and thyme stems, if you like, and stir in kale
• Taste and adjust seasoning
• Lay bread slices on top of the stew so they cover the top and overlap as little as possible
• Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan
• Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes
• (If your pot fits under the broiler, you can also brown the top there
• ) Divide the soup and bread among 4 bowls and serve