Ribollita (Italian Bread Soup)

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Ingredients

3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)

Cooking spray

3 tablespoons extra-virgin olive oil, divided

1 cup chopped onion

1/4 cup chopped celery

1 tablespoon minced garlic

6 cups water, divided

6 cups (1-inch) chopped kale

6 cups chopped Savoy cabbage

4 cups chopped broccoli rabe

2 cups (1-inch) cubed peeled Yukon gold or red potato

1 cup thinly sliced carrot

1 (14.5-ounce) can whole plum tomatoes, undrained and chopped

2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

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