Tuscan Bread Soup

• 10 3/4-inch-thick slices white peasant bread
• 6 cups water
• 8 large kale leaves, cut into 2-inch pieces
• 2 large carrots, peeled and coarsely chopped
• 2 large stalks celery, coarsely chopped
• 1 medium onion, coarsely chopped
• 2 large cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 19-ounce can cannellini beans, with liquid
• Salt and black pepper to taste
• 1/2 cup extra-virgin olive oil
• Grated Parmesan cheese

1. Toast the bread lightly on both sides.
2. Cut each slice into 4 pieces and set aside.
3. Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil.
4. Reduce the heat and simmer for 20 minutes.
5. Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more.
6. Season to taste with salt and black pepper.
7. Preheat the oven to 350 degrees.
8. Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole.
9. Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil.
10. Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil.
11. Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
12. Cover the casserole and bake for 50 minutes.
13. Serve with grated Parmesan cheese.

bread, water, kale leaves, carrots, stalks celery, onion, garlic, potatoes, cannellini beans, salt, extravirgin olive oil, parmesan cheese

Taken from cooking.nytimes.com/recipes/11807 (may not work)