Ribollita (Tuscan Bread Soup)

Ingredients

• 400g tin cannellini beans, half blended
• 200g cavolo nero or kale, shredded
• 400g tin chopped tomatoes
• 1 onion, 2 carrots, 2 celery stalks — all diced
• 4 garlic cloves
• 1 litre vegetable stock
• 200g stale crusty bread, torn
• 4 tbsp olive oil
• Parmesan rind (optional)

Method

1. Soften all veg in oil 10 min; add garlic.
2. Add tomatoes, stock, beans and Parmesan rind; simmer 20 min.
3. Add cavolo nero; cook 10 min. Stir in bread until it breaks down and thickens the soup.
4. Season; drizzle with olive oil to serve.