Ribollita Leggera (Light Tuscan Bean Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 400 g Canned tomatoes
• 900 ml Vegetable stock
• 480 g Cannellini beans
• 200 g Tuscan kale
• 180 g Tuscan country bread, preferably stale

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion, carrot and celery, then add them to the pot and cook for 10 minutes, stirring often, until softened but not browned.
2. Crush in the garlic and add the rosemary sprig. Cook for 1 minute until fragrant.
3. Stir in the tomatoes, then pour in the stock. Bring to a gentle simmer and cook for 10 minutes to meld the flavours.
4. Add the cannellini beans and the kale. Simmer for 15 to 18 minutes, stirring occasionally, until the kale is tender and the soup tastes rounded.
5. Remove the rosemary sprig. Tear or cut the bread into small cubes, stir into the soup, and simmer for 5 minutes until the bread starts to break down and thicken the broth.
6. Take the pot off the heat and let the soup stand for 3 to 5 minutes so it thickens slightly. Ladle into bowls and finish with a small drizzle of extra virgin olive oil.

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