Heat the olive oil in a large pot over medium heat until it shimmers slightly. Add the diced onion, carrots, and celery all at once, stirring occasionally.

Cook for about 8 to 10 minutes until everything softens and turns fragrant.

Stir in the minced garlic along with the fresh rosemary and thyme sprigs. Cook for just 30 seconds.

Pour in the crushed tomatoes, then add the chopped kale and cabbage. Toss in both cans of cannellini beans and the vegetable stock.

Stir everything together until well combined.

Turn the heat up slightly and bring the mixture to a gentle simmer.

Reduce the heat to maintain a steady, gentle bubble.

Let the soup simmer uncovered for 30 to 40 minutes, stirring occasionally.

Once the vegetables are tender, season the soup with salt and black pepper to taste.

Tear or cut your rustic bread into rough chunks and add them to the simmering soup.

Stir gently but thoroughly so every piece gets coated in the broth.

Let the soup simmer for another 10 to 15 minutes until the bread fully softens.

Ladle the finished soup into bowls while still warm and drizzle with extra olive oil.

Sprinkle grated Parmesan cheese on top if using.