Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.

Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.

Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.

Meanwhile, mash 1 cup beans with remaining 1 cup chicken stock in a medium bowl using a fork. Add bean puree, remaining whole beans, and remaining 1 teaspoon salt to Dutch oven; gently boil until beans are tender, about 10 minutes. Season to taste with black pepper and additional salt.

Divide soup evenly among serving bowls; drizzle with olive oil and sprinkle with grated Parmesan. Editor's Note: We've retested this recipe in the F&W Test Kitchen and updated it to address the comments below. You can use the original recipe's full cup of olive oil for richer flavor or adjust the amount and use less if you prefer; here, we've reduced it to half a cup.