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Heat the oil in a large Dutch oven pan over medium heat, then add the onion, carrots, and celery. Saute for 5 minutes until they begin to soften, then add the minced garlic and red pepper flakes and cook for another minute or two, stirring often. Add a good pinch of salt and pepper at this point.
Add the red wine vinegar to the pan and mix it into the vegetables, then pour in your tinned tomatoes, herbs, and vegetable stock.
Cover and leave the soup to simmer for 10 - 15 minutes, stirring occasionally.
Remove the lid and add your white beans to the soup. You could leave it as it is, or you could use a hand blender to blend about ¼ of the soup/beans here for a thicker, creamier consistency. Let the soup simmer for another 10 minutes.
Meanwhile, cut your ciabatta into cubes and drizzle with a little olive oil. Add them to a baking tray and put into your oven at 200C | 395F for 10 minutes until the bread is toasted and beginning to turn golden brown.
Stir the cavolo nero leaves into the soup and add the lemon juice, plus any more seasonings required.
To serve your soup, add a few of the ciabatta cubes to the bottom of your bowl, then ladle over the soup. Top with a few more ciabatta croutons, some grated Pecorino, a good drizzle of extra-virgin olive oil, black pepper, and optionally, some red pepper flakes.