Hi Kim, We just had a variation of this last night. I used white beans from the freezer (about 3 cups with cooking liquid) plus a quart bag of tomato sauce, and tons of kale. I start by sauteing an onion and a little garlic. The key ingredient for my meat-lovers is sprinkling crispy bacon and a bit a parmesan on top of the mess of bread and beans. Mine is much soupier than your photo but incredibly well loved! Cheers, Megan

Thank you!! I hoped that vegetable enthusiasts would share their ideas. Given my German peasant-stock lineage I should have thought of the sauerkraut. And thanks to Carrie for the Farmer John suggestion. We’re tired of grated kohlrabi in salad.