Ribollita - delicious. magazine

Ingredients

• 3 carrots
• 4 celery sticks
• 2 large onions
• 4 garlic cloves
• 5 tbsp extra-virgin olive oil, plus extra to drizzle
• 4 bay leaves
• 3 rosemary sprigs
• 7 thyme sprigs
• 1 sage sprig
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 400g tin good-quality tomatoes
• 3 x 360g jars borlotti beans (you can also use tinned beans but the jarred ones have a much better flavour and texture)
• 200g cavolo nero, leaves stripped off the stems and cut into large strips
• ½ loaf stale sourdough or crusty bread like focaccia (the dryer or more stale the better)
• Red wine vinegar (I like merlot vinegar) to serve
• Finely grated parmesan to serve (optional)