Slice the bread into large cubes and put it on a sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Bake in a 350-degree oven for about 10 minutes or until toasted and golden brown. Remove and set aside.
In a large stock pot, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, celery and carrots. Sprinkle a little kosher salt. Add the butternut squash. Lower the heat to medium and cook, stirring regularly, until softened (about 25 minutes). Add the garlic and cook for 1 minute, stirring with a wooden spoon. Do not let the garlic brown.
Add the tomato sauce, vegetable broth and thyme sprigs. Cook over medium heat, stirring.
Add the white beans and fresh kale and stir until combined. Add half of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some of the liquid.
Remove from the heat. Discard the thyme sprigs. Spoon out 2 cups of the soup mixture into a bowl. With the remaining soup in the pot, use an immersion blender to thicken the soup. Pulse a few times. Add the 2 cups of soup back in the pot and stir gently to combine.
Spoon soup into bowls. Top with any leftover toasted bread croutons. Finish with a drizzle of your favorite extra virgin olive oil and shaved Parmigiano. Enjoy!