Tuscan ribollita with cavolo nero and wholemeal bread

Ingredients

For 1 serving

• Cooked cannellini beans150 g
• Tuscan kale150 g
• Savoy cabbage80 g
• Whole wheat bread2 slices
• Potatoes60 g
• Carrots1
• Celery40 g
• Red onion40 g
• Canned peeled tomatoes80 g
• Vegetable broth500 ml
• Extra virgin olive oil12 g
• Thyme2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: November – March

Method

1. Warm the vegetable stock. Peel the carrot and red onion, wash the celery and chop them all finely; peel the potatoes and dice them; strip the tough ribs from the cavolo nero and savoy cabbage and cut the leaves into strips; break up the peeled tomatoes.
2. Heat half the olive oil in a large pan over medium heat and fry the onion, carrot and celery with the thyme for 5–6 minutes, until soft.
3. Add the cabbages, potatoes, tomatoes, hot stock and a pinch of salt; bring to the boil and cook for 40 minutes over low heat with the lid ajar, until the vegetables are very tender.
4. Meanwhile blend half the cannellini beans with a ladle of the soup's broth. Add them to the soup with the whole beans for the last 10 minutes and adjust the salt. Toast the sliced wholemeal bread in a dry frying pan or toaster until golden and crisp.
5. Put the bread in a bowl, pour the soup over and leave for 10 minutes, until the bread has soaked it up and the soup has thickened.
6. Serve with the remaining oil drizzled over raw and a grind of black pepper.