Ribollita (Tuscan Bread and Vegetable Soup)

• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 400 g Tomato passata
• 1.2 liters Vegetable stock
• 480 g Cannellini beans
• 250 g Tuscan kale
• 250 g Tuscan country bread, preferably day-old

1. Heat 2 tbsp of the extra virgin olive oil in a large pot over medium heat. Finely chop the yellow onion, carrot and celery, then add to the pot and cook for 10 to 12 minutes until softened and lightly golden.
2. Crush the garlic and add it with the fresh rosemary. Cook for 1 minute until fragrant, stirring so the garlic does not colour too much.
3. Stir in the tomato passata and cook for 3 to 4 minutes to take the raw edge off. Pour in the vegetable stock and bring to a gentle simmer.
4. Add the cannellini beans and simmer gently for 25 minutes so the flavours meld. If the soup looks too thick, add a splash more stock from the measured amount in the pot and keep it at a steady simmer.
5. Strip the tuscan kale leaves from any tough stems and tear into bite-sized pieces. Stir into the soup and simmer for 10 to 12 minutes until tender.
6. Tear the tuscan country bread into rough pieces and stir it into the pot. Simmer for 10 minutes, stirring often, until the bread breaks down and the soup becomes thick and spoonable.
7. Turn off the heat and let the ribollita stand for 30 minutes so it thickens further. Remove the rosemary sprigs before serving.
8. Ladle into bowls and finish each portion with the remaining 2 tbsp extra virgin olive oil. Serve hot.

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