Ribollita Soup

(Serves 4)

Ingredients:

• 2 tbsp of olive oil, plus extra for garnish
• 1 onion, finely diced
• 2 celery sticks, finely chopped
• 1 carrot, peeled and finely diced
• 3 scallions, finely chopped
• 2 garlic cloves, crushed
• 1 tsp chilli flakes
• 1 sprig rosemary, destalked
• 1 can chopped tomatoes (400g)
• 500ml vegetable stock
• 1 can cannellini beans, drained
• 200g kale, chopped with woody stalk removed
• 100g bread, best if it is stale and chopped
• 50g Parmesan, grated

Method:

Begin by heating the oil on a medium heat in a heavy bottom pot with a lid.

Add in the onion, celery and carrot along with a pinch of salt. Then add the garlic and chilli flakes, cooking for one minute.

Next, add in the rosemary, tomatoes, vegetable stock and beans, bringing to a simmer. Once simmering, add the kale, placing the lid on to allow to cook for a further 10 minutes.

Finally, add in the bread, seasoning to taste with salt and pepper. Serve with a garnish of Parmesan and a drizzle of olive oil.