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Saute the onion, carrot, celery and a pinch of salt in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.Add tomatoes (with juice), broth and thyme and bring to a boil.Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.Season with salt and pepper.Add the kale and simmer, covered, until kale is soft – about 15 minutes.Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.Serve bowls of soup with drizzles of oil and cheese.