Tuscan Ribollita

• 400g tin cannellini beans, drained
• 400g tin chopped tomatoes
• 150g cavolo nero or kale, roughly torn
• 1 onion, diced
• 2 celery sticks, diced
• 1 carrot, diced
• 3 garlic cloves, sliced
• 700ml vegetable stock
• 2 thick slices stale sourdough or crusty bread
• 1 tsp dried thyme
• 1 bay leaf
• 1 Parmesan rind (optional but brilliant)
• 2 tbsp olive oil, plus extra to finish
• Salt and black pepper

1. 1

   Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrot with a generous pinch of salt and cook 8–10 min, stirring occasionally, until everything is soft and sweet.

2. 2

   Add the garlic and thyme, stir for 60 seconds. Add the chopped tomatoes, stir, and cook 3 min until the tomatoes have darkened slightly.

3. 3

   Pour in the stock, add the bay leaf and Parmesan rind if using. Bring to a boil. Add the cannellini beans and cavolo nero. Reduce to a simmer and cook 15 min until the greens are completely tender.

4. 4

   Tear the bread into rough chunks and stir it into the stew. Cook another 5 min, stirring occasionally — the bread will break down and thicken the soup into something gloriously stodgy.

5. 5

   Remove the bay leaf and Parmesan rind. Taste and season well. Serve in deep bowls with a generous drizzle of your best olive oil and plenty of black pepper.