Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons

Heat a drizzle of oil in a large pot over medium-low heat. Add the onion, carrot, garlic, and ¼ teaspoon chili flakes (or less, to taste) to the pot. Season with salt and pepper. Cook, tossing occasionally, for 5-6 minutes, until the veggies have softened. Add the sausage and cook, breaking the meat up into pieces, until browned, for 3-4 minutes.

Add the diced tomatoes, cannellini beans, stock concentrate, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.

Prepare the Parmesan croutons: halve the ciabatta horizontally. Drizzle each side with olive oil and sprinkle with the Parmesan cheese. Place the ciabatta on a baking sheet and transfer to the oven for about 5 minutes, or until bread is toasted and cheese has melted.

Add the kale to the pot and cook, covered, until the kale has wilted, for about 3 minutes. Taste and season with salt and pepper, if necessary.