Ribollita (Italian Vegetarian)

Put 2 tablespoons of oil in a large pot over medium heat. When hot, add the onion, carrot, celery and garlic; Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.
Heat the oven to 500 degrees. Drain the beans; if they are canned, rinse them as well. Add them to the pot along with the tomatoes and their juice and the broth, rosemary and thyme. Bring to a boil, then reduce heat so soup bubbles constantly; cover and cook, stirring once or twice to break up the tomatoes, until the flavors blend, 15 to 20 minutes.
Remove and discard the rosemary and thyme stems, if desired, and add the kale. Taste and adjust seasoning. Place slices of bread on top of the stew so that they cover the top and overlap as little as possible. Scatter red onion slices on top, drizzle with remaining 3 tablespoons oil, and sprinkle with Parmesan cheese.
Place the pot in the oven and bake until the bread, onion, and cheese are golden brown and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can sear the top there, too.) Divide the soup and bread among 4 bowls and serve.

foods：
5 tablespoons olive oil
1 onion chopped
1 chopped carrot
1 stalk of celery, chopped
1 tablespoon minced garlic
2 cups Cannellini Beans
1 canned tomatoes
4 cups of water
1 fresh sprig of rosemary
1 fresh sprig of thyme
1 pound chopped kale
4 thick slices of whole wheat bread
1 red onion, thinly sliced
½ cup freshly grated parmesan