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