Tuscan Ribollita Soup with Crusty Bread

Ingredients

Quantities are for one portion.

• 1celery stalk, diced
• 20 mlolive oil
• 400 mlvegetable stock
• salt and pepper to taste
• 1onion, diced
• 200 gcanned cannellini beans, drained
• 100 gcavolo nero (or kale), chopped
• 100 gcrusty bread, torn into chunks
• 2garlic cloves, minced
• 150 gcanned chopped tomatoes
• 1carrot, diced

Method

1. Heat the olive oil in a large pot over medium heat and gently sauté the onion, carrot, and celery until softened.
2. Add the garlic and cook for a minute until fragrant.
3. Stir in the chopped tomatoes, cannellini beans, and vegetable stock, bringing the soup to a gentle simmer.
4. Add the cavolo nero to the pot, cover, and let it cook until the greens are tender.
5. Stir half of the crusty bread chunks directly into the soup to thicken the broth, simmering for a few more minutes.
6. Season with salt and pepper, then serve the thick stew with the remaining crusty bread on the side.