Lightly adapted from this recipe in Bon Appétit magazine. If you plan to serve this in the traditional sense, over several days, only use the portion of toasted bread appropriate to the number of servings. Store the rest in an airtight container at room temperature to add to remaining soup.
4cupscoarsely torn day-old breadsourdough or peasant loaf
4tablespoonsolive oildivided plus more for drizzling at the end
4celery ribsfinely chopped
13-ounce jaranchovy fillets packed in oildrained and chopped
1poundhot Italian sausagecasings removed
1cupdry white wine
1bunchItalian kalesliced crosswise into 1/2-inch ribbons
115-oz canwhole peeled tomatoeswith liquid
2cupscooked cannellini beans or 1 15-ounce can drained and rinsed
Preheat oven to 350°F.
Line a rimmed baking sheet with parchment and arrange torn bread in a single layer. Drizzle with 3 tablespoons olive oil; toss with your hands to coat. Toast, stirring occasionally, until golden brown, about 15 minutes. Set aside to cool.
Meanwhile, in a soup pot, heat 1 tablespoon olive oil. Add onion, carrot, celery and anchovies; cook and stir until onion is translucent and anchovies have melted into vegetable mixture, about 5 minutes. Add garlic, sausage and white wine; cook and stir until sausage has cooked through. Add kale, tomatoes, beans, and stock; bring to boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour.
Divide croutons among 6 bowls and ladle soup over. Serve topped with Parmesan shavings and drizzled with olive oil.