Tuscan style ribollita
Ingredients
- 2 tbsp olive oil plus extra for drizzling
- 1 onion finely chopped
- 2 celery sticks finely chopped
- 1 carrot chopped
- 2 garlic cloves crushed
- pinch of chilli flakes
- 1 rosemary sprig
- 400g can chopped tomatoes
- 500ml hot chicken or vegetable stock
- 400g can cannellini beans drained and rinsed
- 1 parmesan rind (optional)
- 250g cavolo nero or kale, chopped
- 150g stale crusty bread torn into chunks (see tip below)
- 1 tbsp red wine vinegar
- a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve
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