Baked ribollita | To Try | Umami

Ingredients

• 120ml olive oil, plus extra to serve
• 2 medium onions (360g), roughly chopped
• 4 celery stalks (340g), roughly chopped
• 4-5 carrots (320g), peeled and roughly chopped (300g)
• 4 garlic cloves, roughly chopped
• 3 rosemary sprigs, roughly chopped
• 3 thyme sprigs, roughly chopped
• 2 tins of tomatoes (800g)
• 1 tbsp red wine vinegar
• 3 tins butter beans (1.2kg), washed and drained (720g)
• 700ml good quality stock (chicken or vegetable will do)
• 6 slices of sourdough, 4 of which toasted
• 60g parmesan, finely grated
• 150g kale leaves, torn into rough 5cm pieces
• salt and black pepper