Chop the onion, carrots, celery, and garlic using a cutting board and knife.

Heat a large pot or Dutch oven over medium heat and add a splash of olive oil.

Once hot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft, stirring occasionally.

Add the minced garlic and cook for another 1-2 minutes, stirring often.

Add the chopped tomatoes and stir well.

Add the cannellini beans, broth, chopped kale, and oregano. Mix everything together.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

The kale should be tender and the flavors blended nicely.

Preheat your oven to 375°F (190°C). Layer the stale bread pieces in the bottom of a baking dish.

Once the soup has simmered, carefully pour it over the bread in the baking dish, ensuring all the bread is covered.

Bake for about 30 minutes until the top is golden brown and crispy.

Let it cool for a few minutes before serving, and sprinkle grated Parmesan cheese on top if desired.