Ribollita

The recipe

Instructions

1. 1
   Soften the chopped onion, carrot and celery in olive oil for 10 minutes until silky.
2. 2
   Add the garlic, then the tomatoes, beans (with their liquid) and stock. Bring to a simmer.
3. 3
   Stir in the chopped kale and simmer for 25 minutes until the kale is tender and the soup thick.
4. 4
   Tear in the stale bread, stir, and cook another 10 minutes until the bread breaks down into the broth.
5. 5
   Drizzle each bowl with olive oil — Tuscans would use about a tablespoon per bowl. Eat with crusty bread.

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