Soak the beans overnight, then cook them for about an hour in the morning. Drain them. Wash the kale and remove the leaves, cutting them into strips. Cut the potatoes into small cubes. Finely chop the onion, carrot, and celery.

Heat the olive oil in a pot, add the chopped onion, celery, and carrot, and sauté. Then add the potatoes, and after 4 minutes, add the kale and beans. Let them absorb the flavors, then cover with vegetable broth and cook covered for 45 minutes.

When the soup is ready, toast the slices of bread in the oven. I rubbed them with garlic, placed the slices in bowls, and poured the soup over them.

Sprinkle with the chopped thyme and rosemary sautéed in a pan with a little olive oil. I added pecorino cheese instead of the herb mixture for myself.