2
Place a large, heavy-bottomed stock pot over medium heat, and add olive oil, onion, carrot, and celery. Sauté for 4-5 minutes, until vegetables become tender.
3
Add garlic and sauté 1 minute longer, making sure garlic softens but doesn’t begin to brown.
4
Add tomatoes, chicken broth, bay leaf, sage, thyme black pepper, beans, kale and ham. Stir to combine.
5
Cook over medium heat for 15-20 minutes, allowing flavors to meld.
6
Meanwhile preheat oven to broil. Coat torn pieces of bread with olive oil, sprinkle with salt, and place under broiler until slightly brown, being careful not to burn them.
7
Add browned chucks of bread to soup pot, barely incorporating them so they don’t get soggy.
8
Ladle soup into bowls and top each bowl with Parmesan cheese. Serve hot.
