Ribollita

Ingredients

• 5 tablespoons Olive Oil
• 1 chopped Onion
• 1 chopped Carrots
• 1 stalk chopped Celery
• 1 tablespoon minced Garlic
• 2 cups Cannellini Beans
• 1 Canned tomatoes
• 4 cups Water
• 1 fresh sprig Rosemary
• 1 fresh sprig Thyme
• 1 pound chopped Kale
• 4 thick slices Wholegrain Bread
• 1 thinly sliced Red Onions
• ½ cup freshly grated Parmesan

Instructions

1. Heat 2 tablespoons of the olive oil in a large heavy pot over medium heat. Add the onion, carrot, celery and garlic, season with salt and pepper, and cook for 5–10 minutes, stirring, until the vegetables are soft.
2. Preheat the oven to 260°C / 500°F. Drain and rinse the beans if using canned. Add them to the pot with the tomatoes and their juices, the water, and the rosemary and thyme. Bring to the boil, then reduce to a steady simmer, cover and cook for 15–20 minutes, stirring occasionally and breaking up the tomatoes.
3. Remove and discard the herb stems. Stir in the chopped kale, taste and adjust seasoning. Arrange the bread slices over the surface of the stew, overlapping as little as possible. Scatter over the sliced red onion, drizzle with the remaining olive oil and sprinkle with the Parmesan.
4. Transfer the pot to the oven and bake for 10–15 minutes until the bread, onions and cheese are browned and crisp. The top can also be finished under a hot grill if suitable.
5. Divide the soup and bread between bowls and serve immediately.

instructions_source: editorial-classic