Tuscan Ribollita with Cavolo Nero and Charred Sourdough

⏱ 75 min · Serves 4

The great Tuscan thrift dish: yesterday's bread simmered into a thick, spoon-standing stew of cannellini beans, cavolo nero and sweet soffritto. It tastes even better reheated the next day, which is exactly what 'ribollita' means "re-boiled.

Per serving: 520 kcal · 21.0g protein · 68.0g carbs · 17.0g fat

Ingredients

• 4 tbsp extra virgin olive oil, plus more to serve
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 4 garlic cloves, sliced
• 1 tsp fennel seeds, lightly crushed
• 1 sprig rosemary, leaves chopped
• 2 tbsp tomato puree
• 400g tin chopped tomatoes
• 2 x 400g tins cannellini beans, drained and rinsed
• 1.2 litres vegetable stock
• 1 Parmesan rind (optional)
• 250g cavolo nero (or kale), stems removed, leaves torn
• 250g stale sourdough or country bread, torn into chunks
• 1 tsp red wine vinegar
• Salt and plenty of black pepper
• Grated Parmesan or pecorino, to serve (optional)

Method

1. Heat 3 tbsp olive oil in a large heavy pot over medium-low heat. Add onion, carrot and celery with a good pinch of salt and cook gently for 12-15 minutes until soft and sweet, not browned.
2. Stir in garlic, fennel seeds and rosemary and cook 2 minutes until fragrant. Add tomato puree and fry for 1 minute.
3. Add the chopped tomatoes and cook 5 minutes to thicken slightly.
4. Blitz or mash half the cannellini beans with a splash of stock to a rough puree. Add both the puree and whole beans to the pot with the remaining stock and the Parmesan rind. Simmer 20 minutes.
5. Stir in the cavolo nero and cook 10 minutes until tender.
6. Add the torn bread, stir well and simmer 10 more minutes, breaking the bread down with your spoon until the soup is thick enough to hold a spoon upright. Add hot water if it gets too stiff.
7. Remove the Parmesan rind. Season generously, stir in the vinegar and rest off the heat for 10 minutes.
8. Serve in warm bowls with a heavy drizzle of extra virgin olive oil, black pepper and grated cheese if you like.