Ribollita (Tuscan Bread and Vegetable Soup)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 tbsp Tomato purée
• 400 g Canned tomatoes
• 1 liter Vegetable stock
• 1 small Savoy cabbage
• 200 g Kale
• 800 g Cannellini beans
• 250 g Sourdough bread, preferably day-old

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion, carrot and celery, then add to the pot with the salt and pepper. Cook for 10 to 12 minutes, stirring often, until softened and lightly golden.
2. Add the garlic and rosemary and cook for 1 minute until fragrant. Stir in the tomato purée for 1 minute, then add the tomatoes and cook for 2 to 3 minutes to thicken slightly.
3. Pour in the vegetable stock and bring to a gentle simmer. Shred the savoy cabbage and strip the kale leaves from any tough stems, then add both to the pot. Simmer for 25 minutes, stirring occasionally, until the greens are tender.
4. Add the cannellini beans and simmer for 10 minutes. Use a wooden spoon to mash some of the beans against the side of the pot to thicken the soup, keeping it rustic rather than smooth.
5. Tear the sourdough bread into rough pieces and stir it into the soup. Simmer gently for 8 to 10 minutes, stirring, until the bread has softened and the soup is thick and spoonable. Taste and adjust with a little more salt and pepper if needed.
6. Take the pot off the heat and let the ribollita stand so the bread fully absorbs the broth. Remove the rosemary sprigs before serving. Ladle into bowls and finish with a drizzle of olive oil if you like.

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