Vegan Ribollita with Cavolo Nero (Tuscan Bean and Bread 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
• ½ tsp Chili flakes
• 3 cloves Garlic
• 400 g Canned chopped tomatoes
• 900 ml Vegetable stock
• 480 g Cannellini beans
• 200 g Tuscan kale
• 250 g Tuscan country bread, preferably day-old

1. Warm the olive oil in a large pot over a medium heat. Finely chop the onion, carrot and celery, then add to the pot with the salt, pepper and chilli flakes (if using). Cook for 10 to 12 minutes, stirring often, until softened and sweet.
2. Crush or finely chop the garlic and stir it in for 1 minute until fragrant. Add the tomatoes and cook for 3 to 4 minutes to take the raw edge off. Pour in the stock and bring to a gentle simmer.
3. Add the cannellini beans and simmer for 15 minutes. Use the back of a spoon to mash some of the beans against the side of the pot to make the broth creamy. Keep the heat low enough that it bubbles gently.
4. Strip the kale leaves from any tough stems and tear into bite-sized pieces. Stir into the soup and simmer for 8 to 10 minutes until tender. Taste and adjust seasoning with a little more salt or pepper if needed.
5. Tear the bread into rough pieces and stir it into the pot. Simmer for 3 to 5 minutes, stirring, until the bread starts to melt and thicken the soup. Take off the heat, cover, and leave to rest so it becomes properly thick.
6. Ladle into bowls and finish with a small drizzle of olive oil from the measured amount. Serve hot, with extra black pepper if you like. The soup should be thick enough to mound slightly in the bowl.

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