Thaw the Tribeca Ciabatta Everything Loaf for45-60 minutes and refresh in a 385℉ convection oven for 15-18minutes. Once the loaf has rested for 30-45 minutes, roughly tear into bite-sized pieces or cube the loaf. Tip: The trimmed ends from the sandwich recipes can be used here.
In a large Dutch oven, heat the oil and sauté the carrots, celery, and onions until softened. Add the sliced garlic and cook until fragrant.
Add the potatoes, Parmesan rind, and Tuscan kale and stir. Add the vegetable stock and bring the mixture up to a boil, and then let simmer until potatoes are cooked, about 15-20 minutes.
Once the potatoes are cooked, add the beans with their liquid along with the torn pieces of bread. Simmer for about 5 minutes. Season to taste with salt and ground black pepper. Top with freshly shaved Parmesan cheese for serving.