1. Add finely diced onion, carrots, and celery to a large pot with olive oil and a good pinch of salt. Sauté for a few minutes until onions are translucent, then add garlic and sauté for another minute.

2. Add the can of peeled tomatoes (including juice) and break them up with a wooden spoon. Add diced potato, vegetable broth, herbs, salt, and pepper. Cover and simmer over medium heat for 20 minutes.

3. *If using a parmesan rind, add it now.

4. While soup simmers, cube the bread, drizzle with olive oil and seasoning, and bake or air fry until golden to make croutons.

5. Once vegetables are softened and potatoes are fork tender, transfer 1 cup of soup and 1 can of cannellini beans to a blender and puree. Alternatively, use an immersion blender.

6. Add the bean puree and second can of whole cannellini beans to the soup and stir. Simmer covered for 5 minutes.

7. Taste and adjust seasoning as needed.

8. Chop kale leaves, discarding tough stems, and add to the soup. Simmer for 5 minutes until kale is cooked to your liking.

9. Remove bay leaf and parmesan rind. Serve hot, garnished with croutons and optional grated parmesan.