Green Ribollita

Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups)
• 8 garlic cloves, thinly sliced, divided
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 4 cups low-sodium vegetable broth, divided
• 1 medium onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• ½ tsp. ground cumin
• Freshly ground pepper
• 1 Parmesan rind (optional), plus finely grated Parmesan for serving
• 1 15-oz. can white beans, rinsed
• ¼ small loaf country-style bread (about 8 oz.), torn into 1" pieces (about 2½ cups)
• 2 Tbsp. unsalted butter

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