Ribollita Toscana (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
• 400 g Canned chopped tomatoes
• 900 ml Vegetable stock
• 800 g Cannellini beans
• 200 g Kale
• 250 g Tuscan country bread, preferably day-old

1. Heat 2 tbsp of the olive oil in a large pot over a medium heat. Finely chop the onion, dice the carrot and celery, then add them to the pot with the salt and pepper. Cook for 10 minutes, stirring often, until softened and lightly golden.
2. Slice the garlic and strip the rosemary leaves from the sprigs, then add both to the pot. Cook for 1 minute until fragrant. Tip in the tomatoes and cook for 3 to 4 minutes to take the raw edge off.
3. Add the vegetable stock and cannellini beans, then bring to a gentle simmer. Simmer for 25 minutes, stirring occasionally, until the broth tastes rounded and the vegetables are tender. If you prefer a thicker ribollita, mash a ladleful of beans against the side of the pot and stir back in.
4. Remove the tough stems from the kale and tear the leaves into bite-sized pieces, then stir into the soup. Simmer for 8 to 10 minutes until the kale is tender but still green. Taste and adjust seasoning with a little more salt and pepper if needed.
5. Tear the Tuscan country bread into rough pieces. Stir it into the pot, then cook for 2 to 3 minutes, just until it starts to break down and thicken the soup. Take off the heat, cover, and leave to rest so the bread fully absorbs the broth.
6. The next day, reheat the ribollita gently over a low to medium heat, stirring often, until piping hot and thick. Loosen with a splash of vegetable stock if it has become very dense. Ladle into bowls and finish each with the remaining 1 tbsp olive oil.

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