Spring Ribollita Recipe | Tesco Real Food

Ingredients

• 1½ tbsp olive oil
• 1 large red onion, diced
• 1 carrot, scrubbed and diced
• 2 celery stalks, diced
• 1 fresh rosemary sprig
• 2 garlic cloves, crushed
• 400g tin borlotti beans, drained and rinsed
• 40g pecorino, shaved, plus the rind (optional)
• 400g tin chopped tomatoes
• ½ vegetable stock cube, made up to 400ml
• 180g pack curly kale
• 180g pack asparagus, woody ends discarded, sliced into 4cm pieces
• 100g stale crusty bread, torn
• 2 tbsp extra-virgin olive oil (optional)