Ribollita | Worcestershire County Council

Ingredients

• olive oil
• 1 tin of cannellini beans
• 1 teaspoon of fennel seeds
• 1 pinch of chilli flakes
• 1 onion, diced
• 1 carrot, peeled and diced into 1 centimetre cubes
• 2 celery sticks, sliced
• 3 garlic cloves, sliced
• 3 plum tomatoes, quartered
• 2 medium potatoes, peeled and cut into sixths
• 6 cavolo nero or cabbage leaves, roughly chopped
• 1 bay leaf
• 1 sprig of rosemary
• 1 sprig of thyme
• 100 grams of stale bread, torn into rough 3 centimetre chunks
• salt and pepper