Leftover Ribollita Recipe - River Cottage

Ingredients

• 2 tablespoons olive oil, plus extra to finish
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped
• Small sprig of rosemary
• Any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small
• 1–1 1/2 litres veg stock, depending on the amount of veg and pulses you’re using
• 400g tin whole plum tomatoes, roughly chopped
• 200–400g cooked cannellini beans, drained and rinsed if tinned
• 100–150g cooked chickpeas, drained and rinsed if tinned
• Piece of Parmesan rind (optional)
• Few handfuls of shredded greens, fresh or leftover (see tips and swaps)
• Salt and freshly ground black pepper
• 4–6 slices of slightly stale sourdough bread
• 1 garlic clove, halved
• Some well-flavoured extra virgin olive oil