Authentic Tuscan Ribollita Soup

Heat the oil in a large pot over medium heat and saute the onion, carrot and celery for 6-8 minutes until softened. Season with a bit of salt while they cook.
2 tablespoons olive oil
1 medium onion
1 large carrot
3 celery stalks
Add the garlic, rosemary and red chili flakes and continue to cook for another minute.
4 garlic cloves
1 tablespoon fresh rosemary
¼ teaspoon red chili flakes
Next, add the shredded kale to the pot and cook for 10-15 minutes or until it loses the bright green color.
½ pound Tuscan black kale
Once the kale is wilted, stir in the cannellini beans, borlotti beans and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.
1 can (14 oz / 400 g) cannellini beans
1 can (14 oz / 400 g) borlotti beans
4 cups vegetable stock
While the soup simmers, tear your bread into chunks and toast it until golden. Set it aside and let it cool for a couple of minutes.
Stir in the lemon juice and toasted bread into the pot. Mix well to thicken the stew; the bread should break up and make the soup creamy. Add some more vegetable stock or water if it looks too thick.
Juice of half a lemon
4 slices rustic bread or ciabatta
Adjust the seasoning to taste and serve with a generous drizzle of olive oil on top.
Salt and freshly ground black pepper to taste