Ribollita

A hearty Tuscan bread and vegetable soup that gets better the next day (ribollita means "reboiled").

Ingredients:

• 400g canned cannellini beans
• 200g cavolo nero (or kale), roughly chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 400g canned tomatoes
• 200g stale crusty bread, torn
• 1L vegetable stock
• Olive oil, salt, pepper

Method:

1. Sauté onion, carrot, and celery in olive oil for 10 minutes until soft.
2. Add garlic, cook 2 minutes. Add tomatoes and stock, simmer 20 minutes.
3. Add beans and cavolo nero, simmer another 15 minutes.
4. Stir in the bread and cook until it breaks down and thickens the soup.
5. Let rest, then reheat before serving with a drizzle of good olive oil.