Ribollita – The Healthy Chef

Ingredients

• 1 onion, finely diced
• 2 tbsp olive oil
• 1 clove garlic, smashed
• 1 carrot, chopped
• 2 sticks celery, sliced
• 800 g ripe tomatoes, chopped
• 500 g of cavolo nero (Tuscan cabbage) see notes
• 350 g chopped sweet potato or parsnip - skin on
• 500 ml water
• 250 g cooked borlotti beans
• 100 g baby spinach
• 1 bunch parsley, chopped
• Grana Padano or Parmesan to serve