• 1 large onion
• 3 medium carrots
• 2 celery stalks
• 8 garlic cloves
• 2 bunches  kale
• 1 small wedge of Parmesan with rind
• 1 28-oz. can whole peeled tomatoes
• ½ loaf crusty bread~(about 10 oz.) (French works great) 
• cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 14-oz. can cannellini beans
• ¾ tsp. crushed red pepper flakes

DIRECTIONS:

Preheat oven to 450 degrees F.  Finely chop onion and transfer to a medium bowl.

Wash, peel, and trim 3 medium- carrots.  Cut in quarter-sized pieces and then add to bowl with onion. Next, cut celery into 1/2 inch pieces and add to carrots and onion. Peel 8 garlic cloves and add to bowl. 

Wash kale and strip stems adding the kale to the side. Cut off one small parmesan rind...