Ribollita recipe | HotCooking

Ingredients

• 1 tbsp olive oil
• 1 large onion
• 2 medium carrots
• 3 sticks of celery
• 3 cloves of garlic
• pinch of dried chilli flakes
• small handful of basil leaves and stalks
• leaves from 1 sprig of rosemary, chopped
• leaves from 2 sprigs of thyme, chopped
• 1 tin plum tomatoes (400g)
• 1 tbsp red wine vinegar
• 500ml stock (chicken or vegetable)
• 1 Parmesan rind (optional)
• 200g cavolo nero, stalks removed
• 1 tin cannellini beans in unsalted water (400g, not drained)
• black pepper
• 100g stale ciabatta or sourdough bread
• 2 tbsp extra virgin olive oil
• salt
• Parmesan, grated (to finish)