Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Re

Ingredients

• extra-virgin olive oil
• garlic, thinly sliced
• medium red onion, diced
• large leek, white and light green parts only, diced
• large carrots, peeled and diced
• diced butternut squash
• turnip, diced
• large celery stalks, diced
• bunch lacinato kale, roughly chopped
• fresh bouquet garnis
• cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking li
• pound fresh or stale rustic crusty bread, cut into 1-inch cubes
• Grated Parmigiano Reggiano, for serving