Add the savoy cabbage and kale, stir until wilted, another 5 minutes.
Stir in the tomatoes and beans. Add the thyme, bay leaf, red pepper flakes, and ½ teaspoon salt.
Pour the chicken stock over the ingredients in the pot and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 - 20 minutes. Season with additional salt and freshly ground black pepper, to taste.
While be soup is simmering, toast the bread slices.
Remove the bay leaves and stems of thyme. Ladle the soup into bowls, sprinkle with grated parmigiano-reggiano, and serve with the toasted bread. Enjoy!
Notes
If you would like to use dried beans - sort through 1 cup of beans and discard any debris or split beans. Soak in 4 cups of cold water for 6 hours. After they have soaked, bring them to a boil in a saucepan. Once they come to boil, turn off the heat and allow them to soak for another 1 - 2 hours.
Nutrition Information
Serving size: 8
Recipe by at https://hapanom.com/tuscan-bean-soup/