Heat a large stock pot over medium heat. Heat the olive oil until hot, then add the garlic and onion. Cook, stirring occasionally for about 2-3 minutes until onion has softened. Add the carrots and celery and cook for an additional 3-4 minutes until slightly softened.
Next, add the cannellini beans, the kale, the vegetable broth, and the Rao's Homemade Marinara sauce. Heat on medium-high until gently boiling. When the soup is boiling, reduce the heat back to medium and allow the mixture to simmer for a 5-6 minutes until the liquid is slightly reduced in volume. Season with salt and pepper to taste.
Add the cubed bread to the soup, then allow the soup to simmer for 6-7 minutes without stirring until it has thickened.
While the bread is thickening in the soup, heat a small pot of water to boil. Carefully add the eggs to the boiling water. Boil for exactly 6 minutes, then remove from the pot and rinse under cold water for 30 seconds to stop the cooking process. Transfer the eggs to a bowl of cold water until you are ready to peel. Carefully peel the shell off of the eggs and set aside.
When the soup has simmered with the bread, stir a few times to incorporate all of the ingredients, then serve into bowls. Top with a soft boiled egg (you can slice in half before adding to the bowl). Garnish with Parmesan cheese if desired: enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/tuscan-ribollita-soup/