Smoky Ribollita

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 large celery ribs, diced
• 3 medium carrots, diced
• 2 medium onions, diced
• 4 garlic cloves, minced
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon crushed red pepper
• One 28-ounce can chopped fire-roasted tomatoes and their juices
• 3/4 pound Tuscan kale—stems discarded, leaves coarsely chopped (8 cups)
• 4 thyme sprigs
• 1 rosemary sprig
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 quarts vegetable stock
• Two 15 1/2-ounce cans white beans, such as cannellini, drained
• 2 tablespoons sherry vinegar
• 1/4 cup grated pecorino cheese

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