3 tablespoons olive oil
2 cups butternut squash, peeled and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 14-ounce can cannellini beans, drained and rinsed
One 14-ounce can crushed tomatoes
One 3-inch rind Parmigiano-Reggiano
4 cups vegetable stock
3 cups shredded Savoy cabbage
3 cups roughly chopped kale
4 cups stale Italian bread cubes (crust removed; 1-inch pieces)
Light olive oil, for shallow frying
7 ounces burrata cheese
Freshly grated Parmigiano-Reggiano
Freshly ground black pepper
1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded)
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