Ribollita

1. In a soup pot, combine 1½ cups of the stock, beans, and sage. Add the slightly bruised clove of garlic to the pot. Bring the liquid to a boil. Lower the heat, set on the cover askew, and simmer for 10 minutes. Turn off the heat and set aside for 30 minutes. Discard the sage and garlic. Transfer the liquid and solids to a bowl. 2. Wipe out the pot and set it over medium heat. Heat the olive oil. Add the chopped garlic, onion, carrot, and fennel. Cook, stirring occasionally, for 5 minutes or until they begin to soften. 3. Add the tomatoes and their juices, torn kale, the beans, and 3½ cups of the stock. Bring to a boil, lower the heat, and simmer for 45 minutes. 4. Stir in the bread. Simmer 3 minutes so the bread breaks down. Taste for seasoning and add salt and pepper, if you like. Remove the pot from the heat and leave to cool. Transfer to a container, cover, and refrigerate overnight. 5. Meanwhile, chop the fennel fronds. 6. Reheat the soup, adding the remaining stock to thin it to a porridge consistency. Ladle into bowls. Use a vegetable peeler on the Parmesan to shave off pieces and drop them on the soup. Sprinkle with olive oil and chopped fennel fronds.