Tuscan Bean, Kale and Bread Soup

Method

1. Heat a large heavy based pot over low-medium and add a generous splash of olive oil, about 2 tbsps. Then add the onion, carrots, celery and a good pinch of salt and saute until tender and slightly brown (turn down to low if starting to take on too much colour). This should take about 10-15 minutes, try not to rush developing the simplicity of flavour at this step.

2. Add another tbsp of olive oil, then stir in the garlic, and herbs. Stirring for 1-2 minutes until fragrant, and then add in the tomatoes before the garlic has begun to brown.

3. Simmer the tomatoes for 5-6 minutes until they have created a thick but smooth sauce with the veg and herbs. Then add the beans, another 2 tbsp’s olive oil and if you would like this soup to remain quite thick just add enough stock to cover, if however you would prefer a thinner more soupy finish add 800mL to the full 1L of stock. Bring the soup back to a simmer and salt to taste.

4. Once the broth is back to a simmer add in the kale and green cabbage (if using) and add more stock to cover as needed.

5. At this step you have two options. You can either add in the croutons and proceed to make a more traditional ribollita where the soup becomes very thick and the bread becomes almost indistinguishable in the soup or you can proceed without adding the croutons and simply place a small handful at the base of each bowl before laddling the soup over. The latter maintains much more texture in the bread and can be an easier way to first try this dish. Regardless of how you proceed the soup needs about another 20 mins simmering for the greens to tenderise and the flavour to develop. Taste and adjust seasoning.

6. Serve with a crack of black pepper and a good helping of parmesan. This soup always gets better with time so make sure to save some in the fridge to be reheated anywhere up to 4-5 days afterwards. You could even cook it to be served the following day, this would allow for all those flavours to combine and enhance with aid of time.