Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.
This soup is certainly best when enjoyed freshly prepared, when the kale is tender and the pieces of bread are just right. You can keep leftovers stored in an airtight container in the refrigerator for a day or so, and reheat in a microwave or on the stovetop.I do not recommend that you freeze Tuscan White Bean veggie and bread soup.