Ribollita is a traditional Tuscan soup made to use up leftover bread and the bounty of vegetables grown in the region. While it is often better served the day after it is made, I think it is delicious anytime. If you don't have a Parmesan rind laying around don't worry, though it definitely adds a depth of flavor.
Heat 3 tablespoons of the oil in a large Dutch oven over medium heat. Add the garlic, carrot, celery, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are just tender and starting to brown in spots, 6 to 8 minutes. Add the tomato paste and rosemary and cook, stirring, until the tomato paste caramelizes slightly and the vegetables are well coated, about 2 minutes. Cut the rind off the Parmesan and add the rind to the pot. Add the vegetable broth, beans, crushed tomatoes (with all their juices), kale and 3 cups water. Increase the heat to high. Once the broth is boiling, cover, reduce the heat to low and simmer until the vegetables are very tender, 12 to 15 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the bread and cook, tossing frequently, until lightly toasted and browned in spots, about 5 minutes. Season with a pinch of salt, then transfer to a plate to cool. Grate the Parmesan on the small holes of a box grater; set aside.
Taste the soup and season with salt and pepper. Place some of the toasted bread in the bottom of each dinner bowl, then ladle over the hot soup. Top with grated Parmesan.