Tuscan Bread, Bean and Kale Soup

Make Ahead – Prepare soup (without bread) up to 3 days ahead. Reheat in saucepan over medium heat, stirring, until just boiling, remove from heat and add cubes of bread.

Store – Refrigerate leftovers, covered, for up to 2 days but do not exceed 3 days from original cooking. Reheat in saucepan over medium heat, stirring and adding extra liquid as needed, until piping hot. Or make savoury bread pudding.

Freeze – Freeze soup (without bread)