Vegan Ribollita with Cannellini Beans and Winter Greens

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic, oregano, basil and red pepper flakes (if using) and cook for another minute until fragrant.

Stir in the crushed tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add the kale (or other winter greens) and cook until wilted and tender, about 5 minutes.

Tear the crusty bread into bite-sized pieces and stir it into the soup. Simmer for another 5 minutes, or until the bread has softened and thickened the soup.

Season with salt and pepper to taste. Ladle the ribollita into bowls, garnish with fresh parsley, and serve warm.