Ribollita

Ingredients

• 4 tbsp extra virgin olive oil, plus more for drizzling
• 1 huge yellow onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 small bunch of kale or cavolo nero (Tuscan black cabbage), stemmed & chopped
• 1 small savoy cabbage, chopped
• 1 medium zucchini, diced
• 1 can (400g) cannellini beans, drained & rinsed (or 1½ cups cooked beans)
• Medium potatoes (peeled & diced)
• 400g (diced tomatoes)
• 1 tsp clean thyme, chopped (or ½ tsp dried)
• 1 bay leaf
• (4 cups) vegetable broth (or more, as per requirement)
• 200g stale united states bread, torn into chunks
• Salt
• Black pepper, to taste