Tuscan white bean and risoni soup - San Remo

Ingredients

• San Remo No. 47 Risoni 200g
• 2 tbsp olive oil
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 red onion, thinly sliced
• 100g pancetta, diced
• 6 garlic cloves, finely chopped
• 2 bay leaves
• ½ bunch of flat-leaf parsley, stems finely chopped and leaves picked
• 400g tin chopped tomatoes
• 1.5L reduced-salt vegetable stock
• 1 bunch cavolo nero, centre stem removed and leaves thinly shredded
• 400g tin cannellini beans, drained and rinsed
• 20g parmesan, finely grated
• 2 tsp dried chilli flakes
• 4 thick slices wholemeal bread, toasted