Ribollita

Ingredients

• 5 tbspolive oil, 2 tbsp for cooking vegetables, 3 tbsp for finishing
• 1onion, chopped
• 1carrot, chopped
• 1celery, stalk, chopped
• 1 tbspgarlic, minced (approximately 3–4 cloves)
• 2 cupcannellini beans, canned or cooked; if canned, rinse and drain
• 1 cancanned tomatoes, with juices
• 4 cupvegetable stock, stock adds more flavour
• 1 sprigrosemary, fresh; removed after cooking
• 1 sprigthyme, fresh; removed after cooking
• 1 lbkale, chopped (approx 450 g)
• 4 piecewholegrain bread, thick slices
• 1red onion, thinly sliced
• 1/2 cupparmesan, freshly grated
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5–10 minutes.

2. 2

   Heat the oven to 260°C (500°F). Drain and rinse the beans. Add to the pot with the tomatoes and their juices, stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily. Cover and cook, stirring once or twice to break up the tomatoes, for 15–20 minutes until flavours meld.

3. 3

   Remove and discard the rosemary and thyme stems. Stir in the kale. Taste and adjust seasoning.

4. 4

   Lay the bread slices over the top of the stew so they cover the surface with minimal overlap. Scatter over the red onion slices, drizzle with the remaining 3 tbsp olive oil and sprinkle with Parmesan.

5. 5

   Transfer the pot to the oven and bake for 10–15 minutes until the bread, onions and cheese are browned and crisp.

6. 6

   Divide the soup and bread among 4 bowls and serve.