Ribollita with Wild Garlic Oil - Another Pantry

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• ½ fennel bulb, chopped
• 3 sticks celery, chopped
• 3 garlic cloves, finely chopped
• 2 tsp fennel seeds
• 1 x 400g tin chopped tomatoes
• 1 × 400g tin white beans, drained (butterbeans or cannellini)
• 150g spinach, washed
• 500ml vegetable stock
• 2 slices stale sourdough bread, torn into large chunks
• Salt, pepper to taste