Root Vegetable Ribollita recipes

Name: Root Vegetable Ribollita recipes
Ingredients: 3 tablespoons olive oil; 1 medium onion, diced; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 2 medium golden beets, peeled and chopped; 1 medium parsnip, peeled and chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 (28 oz.) can diced tomatoes; 1 quart vegetable stock; 2 cups chopped kale; 1 (15 oz.) can cannellini beans, drained and rinsed; 2 cups stale bread; parmesan cheese; 1 bay leaf; salt; pepper; 4 slices sturdy bread; 1/2 cup grated Parmesan cheese