Zuppa di fagioli (bean soup) – Toscana – Living a Life in Colour

Ingredients

• 300 grams dried cannellini beans
• 60 mls extra-virgin olive oil , plus extra for drizzling
• 1 onion , peeled and finely chopped
• 3 garlic cloves, 2 finely chopped and one bruised
• 2 carrots , rinsed, peeled, ends removed and finely chopped
• 2 celery ribs, rinsed, ends removed and finely chopped
• 4 sage leaves
• 10 grams ham or prosciutto fat or lardo , finely chopped (can substitute 20 mls olive oil )
• 1.5 litres vegetable stock or water
• 100 mls tomato sauce or 2 medium tomatoes rinsed, seeds removed and coarsely chopped
• 20 grams flat leaf parsley , rinsed and finely chopped
• 1 branch of rosemary , rinsed, leaves removed and finely chopped
• 300 gms cavolo nero , rinsed and sliced
• 30 grams Parmigiano-Reggiano cheese, finely grated
• 1 spring onion , rinsed, end removed and finely sliced
• Sea salt
• Freshly ground black pepper
• 6 slices grilled bread