1 pound dried cannellini beans, rinsed and drained
1 head garlic, halved horizontally and loose paper skin discarded
1 sprigs fresh sage
4 cups reduced-sodium chicken broth, vegetable broth, or water
1 28 ounce can whole peeled tomatoes in puree, undrained, cut up
6 tablespoons olive oil
Salt
Ground black pepper
2/3 cup chopped pancetta (optional)
1 cup chopped onion (1 large)
1 cup chopped carrots (2 medium)
1 cup chopped celery (2 stalks)
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 cloves garlic, minced
4 cups chopped kale or Swiss chard
1 cup snipped fresh parsley
8 slices Italian bread
1 clove garlic
1/2 cup freshly grated Parmesan cheese
Olive oil (optional)