Tuscan-style ribollita

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• onion↗1

  finely chopped

• celery sticks↗2

  finely chopped

• carrot↗1

  chopped

• garlic cloves↗2

  crushed

• chilli flakes↗pinch of
• rosemary sprig↗1
• chopped tomatoes400g can g
• vegetable stock↗500ml hot chicken or ml
• cannellini beans↗400g can g

  drained and rinsed

• parmesan rind↗1

  (optional)

• cavolo nero↗250g g

  or kale, chopped

• crusty bread↗150g stale g

  torn into chunks (see tip below)

• red wine vinegar↗1 tbsp tbsp
• basil↗a few leaves of

  (optional) and grated parmesan or vegetarian alternative, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.

2. 2

   Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo nero and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.