Tuscan Ribollita Recipe | This Little Plate.

Ingredients

• 1 leek, halved and sliced
• 1 fennel, halved and sliced
• 2 carrots, diced
• 4 cloves of garlic, diced
• 2 x 400g tin of cherry tomatoes
• 1 large potato, diced (should fill about 1 cup)
• 1 sprig of rosemary leaves
• 1 tbsp thyme leaves
• ½ cup basil leaves
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 1 can cannellini beans, drained (or 200g of dried, soaked overnight)
• 1 bunch Tuscan kale (cavolo nero)
• 1 sourdough baguette, torn into big rustic pieces
• 500ml quality vegetable stock
• ½ cup parmesan cheese
• Good pinch of salt and pepper