Summer vegetables and beans - Food for Soul

Ingredients

• 5 oz (150 g) Parmigiano-Reggiano cheese rinds
• 3 ¾ cups (21 oz/600 g) canned kidney beans or other canned beans, drained
• 3 ½ oz (100 g) stale bread, cut into 1/3-inch (1 cm) cubes
• ¼ lb (120g) radicchio, finely chopped
• ¼ lb (100 g) red, yellow, and green bell peppers, diced
• 2 oz (60 g) carrots, cut into ¼ -inch (5mm) dice
• 2 oz (60 g) celery, cut into ¼ -inch (5 mm) dice
• 1 tablespoon diced onion (1/4 inch/5mm)
• scant ½ cup (10 g) basil leaves, finely chopped
• ½ cup (130 ml) extra-virgin olive oil
• 1/3 cup (80 ml) white wine vinegar
• salt and freshly ground black pepper