Tuscan Ribollita Recipe

Ingredients

• 3 tbsp of olive oil
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stick, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp of thyme leaves, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 1 small sweet potato, diced
• 1/2 savoy cabbage, shredded
• 1 tbsp of tomato paste
• 1 vegetable stock cube
• cannellini beans, from a 400g tin
• 100g of cavolo nero, chopped
• 50g of baby spinach
• 150g of sourdough bread, at least 3 days old, roughly cut into pieces
• salt