Ribollita (Tuscan Bread and Bean Soup)

• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 3 cloves Garlic
• 6 sprigs Fresh thyme
• 400 g Canned chopped tomatoes
• 1.2 liters Vegetable stock
• 800 g Cannellini beans
• 250 g Tuscan kale
• 250 g Tuscan country bread, preferably stale
• 1 tsp Black pepper

1. Warm 2 tbsp of the olive oil in a large pot over a medium heat. Add the onion, carrot and celery with 1 tsp of the salt and cook for 10 minutes, stirring often, until softened and lightly golden.
2. Stir in the garlic and thyme and cook for 1 minute until fragrant. Add the tomatoes and cook for 3 to 4 minutes to take the raw edge off.
3. Pour in the stock and bring to a gentle simmer. Add the beans and simmer for 20 minutes so the flavours meld.
4. Meanwhile, strip the kale leaves from any tough stems and tear into bite-sized pieces. Add the kale to the pot and simmer for 10 to 12 minutes until tender.
5. Tear the bread into rough pieces and stir it into the soup. Simmer gently for 8 to 10 minutes, stirring, until the bread breaks down and the soup turns thick and spoonable.
6. Cover and let the soup stand off the heat for 10 minutes to settle and thicken further. Fish out the thyme sprigs, then taste and adjust with the remaining salt if needed.
7. Ladle into bowls and finish each portion with the remaining olive oil and the black pepper. Serve hot.

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