Ribollita Veloce (Quick Tuscan Bean and Kale Soup)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 250 ml Tomato passata
• 600 ml Vegetable stock
• 400 g Cannellini beans
• 200 g Tuscan kale
• 150 g Tuscan country bread, preferably day-old

1. Warm 2 tbsp of the olive oil in a large pot over a medium heat. Finely chop the onion, then cook for 6 to 8 minutes until softened and lightly golden.
2. Crush the garlic and stir it in for 30 seconds until fragrant. Add the passata and cook for 2 minutes, stirring, to take the raw edge off.
3. Pour in the stock and bring to a gentle simmer. Add the beans and simmer for 10 minutes so the flavours meld.
4. Strip the kale leaves from any tough stems and tear into bite-sized pieces. Stir into the soup and simmer for 6 to 8 minutes until tender.
5. Tear the bread into rough chunks and stir into the pot. Simmer for 5 minutes, stirring often, until the bread breaks down and the soup thickens to a rustic, spoon-coating texture.
6. Remove from the heat and let the soup stand for 2 minutes to settle. Ladle into bowls and finish with the remaining 1 tbsp olive oil over the top.

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