Ribollita

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1 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, chopped 

1 carrot chopped 

1 rib celery, preferably with leaves, chopped 

Kosher salt and freshly ground black pepper

One 28-ounce can whole tomatoes, chopped 

3 cups reduced-sodium vegetable broth 

1 teaspoon chopped fresh thyme 

1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped 

One 10-ounce can cannellini beans, rinsed and drained 

2 large slices peasant bread, cut into chunks 

Freshly shaved Parmesan, for serving