Ribolitta – Love and Cook

Ingredients

• 1 tin cannellini beans (substitute with kidney or chickpeas)
• 2 tablespoons olive oil (plus extra for serving)
• 100 g pancetta (or chopped bacon)
• 1 onion (large, chopped)
• 2 carrots (small, chopped)
• 1 stalk celery (chopped)
• 1 tablespoon garlic (grated)
• 1/2 teaspoon black pepper (freshly ground)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 tablespoon tomato paste
• 400 g tin Italian peeled plum tomatoes
• 3 cups savoy cabbage & kale (mixed, coarsely chopped (see note))
• a big handful fresh basil leaves (chopped)
• 3 cups chicken stock (or veggie stock)
• 4 slices sourdough bread
• 1/4 cup Parmesan (freshly grated, for serving)