Ribollita

OK, I made this because it seemed so healthy but all the picture shows is cheese!

Ribollita
Adapted from Barefoot Contessa, with a hat-tip to the Platoon's Sweetheart

Ingredients:
2 cans Cannellini Beans
Kosher salt
1/4 C. Olive Oil
2 Yellow Onions, chopped
3 Carrots, chopped
3 stalks Celery, chopped
6 cloves Garlic, minced
1 t. freshly ground Black Pepper
1/4 t. crushed Red Pepper Flakes
1 28 oz. can pureed Tomatoes
4 C. Cabbage, coarsely chopped
4 C. Kale, coarsely chopped
1/2 C. fresh Basil, chopped
6 C. Veggie or Chicken stock
4 C. Sourdough Bread Cubes
1/2 C. Parmesan, grated

Directions:
Heat olive oil in a large stockpot, add onions and cook over medium-low heat for 7 to 10 minutes, until onions are translucent.  Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes.   Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender.  Add the tomato puree, cabbage, kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Add beans and stock to the stockpot, for a total of 8 cups of liquid.  Bring to a boil. Reduce heat and simmer over low heat for 20 minutes.  Add bread to the soup and simmer for 10 more minutes.  Taste for seasoning and serve hot in large bowls sprinkled with Parmesan cheese.