Ribollita with Italian Sausage

Name: Ribollita with Italian Sausage
Cuisine: Italian
Ingredients: 2 cups coarsely torn day-old sourdough bread; 3 tablespoons olive oil, plus more; Kosher salt; 1 pound sweet Italian sausage, casings removed; 1 cup dry white wine; 1 medium onion, finely chopped; 3 medium carrots, peeled, finely chopped; 3 celery stalks, finely chopped; 2 anchovy fillets packed in oil, drained, chopped; 3 garlic cloves, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 bunch Tuscan kale, ribs removed, leaves torn into 2” pieces; 1 15-oz. can whole peeled tomatoes, drained, finely chopped; 1 15-oz. can cannellini (white kidney) beans, rinsed; 8 cups low-sodium chicken broth; 1 tablespoon red wine vinegar; 4 ounces Parmesan, shaved