Weeknight Tuscan Ribollita

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 large onion, diced
• 1 medium carrot, diced
• 1 small celery stalk, diced
• 1 heaped cup (80 g) shredded cabbage
• Salt
• freshly ground black pepper
• 1 large clove of garlic, sliced
• 1 tbsp (16 g) tomato paste
• 1 to 2 quarts (1 to 2 L) chicken stock, plus more as needed
• 4 small Yukon Gold or Red Bliss potatoes, diced
• 1 small bunch of Tuscan kale, shredded
• 1 cup (250 g) white beans, rinsed and drained
• Rustic Pumpernickel (page 88) or a sourdough bread of your choice
• 1 garlic clove, halved
• Extra celery leaves (optional)
• Parmesan cheese, to taste