Preheat your oven to 400 degrees F. Rip your day-old bread into pieces and put on a baking sheet lined with parchment paper or aluminum foil. Drizzle the bread with 1-2 tablespoons of extra virgin olive oil and salt and pepper. Bake for 8-10 minutes or until the bread has a little browning around the edges.
In a dutch oven, add around 2 tablespoons of extra virgin olive oil. Add the diced onion and cook for 2-3 minutes. Add a sprinkle of salt and pepper to these veggies.
Next add the carrots and the celery to the onions. Cook for another 2-3 minutes.
Add the garlic and cook for an additional 1 minute. You don't want the garlic to burn.
Next add the can of tomatoes, white wine and vegetable broth. Bring this mixture to a boil. After the soup has come to a boil, reduce the heat to simmer.
Add the parmesan rind along with the oregano, basil, crushed red pepper and thyme. Allow to simmer for 15 minutes.
Add the cannellini beans and the kale to the soup. Allow to simmer for 5 minutes until the kale has wilted.
Add a handful of the bread pieces to the soup. This helps to thicken the soup a little and give the soup some texture. Let the soup simmer unitl the bread has softened in the soup.
Remove the parmesan rind from the soup. Serve with additional pieces of the bread on top of the soup and some freshly grated parmesan cheese.