Ribollita

Method

Heat the olive oil in a large pan and soften the diced onion, celery and carrot for 5 minutes, then add the garlic and cook for a further minute. Pour in the tinned tomatoes and stock, bring to a simmer and cook for 15 minutes. Add the shredded cavolo nero, diced courgette and drained cannellini beans, then simmer for 10-12 minutes until the vegetables are tender. Tear the bread into chunks and stir through the soup, along with the rosemary, then simmer for another 3-4 minutes until the bread begins to break down and thicken the soup. Season with salt and pepper to taste, and serve drizzled with extra virgin olive oil.