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

Add a can of peeled tomatoes (including the juice) to the pot and roughly break the tomatoes up with a wooden spoon. Add the diced potato, vegetable broth, herbs, and season well with salt and pepper. Place the lid on and simmer over medium heat for 20 minutes.

If using a parmesan rind, add it now.

While the soup simmers, roughly chop the bread into cubes, drizzle with olive oil and seasoning, and bake in the oven or air fryer until golden to make croutons.

Once the vegetables have softened and the potatoes are fork tender, add one cup of the soup to a blender along with 1 can of the cannellini beans. Blend to make a puree. You can also use an immersion blender.

Add the puree along with the second can of whole cannellini beans to the soup and stir through. Simmer with the lid on for 5 minutes.

Taste and season as needed.

Chop up the kale leaves, discarding the tough middle part of the stem, and add to the soup. Simmer for 5 minutes until the kale is cooked to your liking.

Remove the bay leaf and parmesan rind and serve the soup. Garnish with the croutons and optional parmesan cheese.