Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add onions, carrots, and celery with 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

Wash Tuscan kale & strip the stems (can be discarded or reserved or stock). Tear into 2” pieces.

Strain tomatoes from their liquid. Reserve juice from tomatoes. Add whole tomatoes to the pot allowing them to caramelize, about 10 minutes. While this is happening, strain cannellini beans.

Add cannellini beans to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

Add kale in two additions, stirring often and allowing to wilt in between.

Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning. Remove from heat.

Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.