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1
Sort, wash and drain the beans.
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2
Soak overnight in enough water to cover by 2 inches.
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3
Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water.
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4
Remove from heat and let stand, covered, for 1 hour.
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5
Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water.
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6
Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy.
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7
Drain.
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8
Toast the bread lightly; it should not be dark brown.
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9
Cut each slice into 4 pieces.
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10
Set aside in a dry place, such as an unheated gas oven.
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11
Bring the stock to a boil in a 4-quart saucepan and add the kale.
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12
Reduce the heat and simmer for 10 minutes.
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13
Add the carrots and cook for 10 minutes.
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14
Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender.
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15
Add salt and pepper to taste.
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16
Preheat oven to 350 degrees.
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17
Ladle a layer of soup into a 10- cup ovenproof casserole.
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18
Cover the soup with a single layer of toast squares.
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19
Drizzle 1 tablespoon of olive oil over the toast.
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20
Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup.
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21
Push the toast gently with a spoon to insure that it is submerged.
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22
Drizzle the rest of the oil over the top.
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23
Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes.
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24
Serve with grated cheese on the side.
