Black Eyed Pea Ribollita

Ingredients

• 1 5-ounce block Parmigiano-Reggiano with rind
• ¼ cup olive oil, divided
• 1 yellow onion, chopped
• 1 ¼ teaspoons kosher salt, divided
• 4 cups stemmed, chopped collard greens (from 1 bunch)
• 1 28-ounce can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 15-ounce can black-eyed peas, drained and rinsed
• ½ loaf ciabatta, torn into 2-in. pieces, divided (about 12 ounces)
• 2 teaspoons red wine vinegar

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