Ribollita (Tuscan Bean Soup)

• 100ml extra virgin olive oil, plus extra to serve
• 150g brown onion, finely chopped
• 180g carrot, finely diced
• 120g celery, finely diced
• 20g garlic, thinly sliced
• 1 tbsp rosemary leaves, finely chopped
• 2 tbsp tomato paste
• 400g canned crushed tomatoes
• 800g canned cannellini beans, drained and rinsed
• 350g desiree potato, peeled and diced
• 2 dried bay leaves
• 1.5L vegetable stock
• 200g cavolo nero leaves, stems removed and roughly torn
• 300g savoy cabbage, finely shredded
• 1½ tsp sea salt
• ½ tsp freshly cracked black pepper
• 300g day-old sourdough, crusts removed and torn into rough pieces
• 60g parmesan, finely grated, to serve

Method

1. Build the soffritto: Warm 100ml extra virgin olive oil in the stockpot over medium heat. Add 150g brown onion, 180g carrot and 120g celery. Cook gently, stirring occasionally, until soft and sweet but not coloured.
   
   
2. Add garlic and rosemary: Stir in 20g garlic, 1 tbsp rosemary and 2 tbsp tomato paste. Cook until fragrant and the tomato paste darkens slightly.
   
   
3. Simmer the base: Add 400g crushed tomatoes, 800g cannellini beans, 350g potato, 2 bay leaves, 1.5L vegetable stock, 1½ tsp sea salt and ½ tsp black pepper. Bring to a gentle simmer, cover and cook until the potato is tender.
   
   
4. Crush some of the beans: Press about a third of the beans against the side of the pot with a wooden spoon, then stir through. This helps thicken the soup naturally.
   
   
5. Wilt in the greens: Add 200g cavolo nero and 300g savoy cabbage. Press down, cover and simmer until the greens are tender.
   
   
6. Fold through the bread: Add 300g torn day-old sourdough and fold through. Cover, remove from heat and let stand until the bread softens and thickens the soup.
   
   
7. Season and serve: Stir, check seasoning and ladle into bowls. Finish with extra olive oil and 60g finely grated parmesan.