All I can say about this dish is DELICIOUS!

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.

Stir in the garlic, thyme, and rosemary, and cook for another minute until fragrant.

Add the diced tomatoes and their juices, cannellini beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

Stir in the kale and bread pieces, and continue to simmer for another 10 minutes, allowing the bread to soak up the broth and the kale to wilt.

Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

For a protein boost, you can add cooked Italian sausage or shredded chicken to the soup. If you prefer a spicier kick, a pinch of red pepper flakes can be added along with the herbs. For a gluten-free version, simply omit the bread or use a gluten-free alternative. You can also experiment with different greens like spinach or Swiss chard instead of kale.