Classic Sourdough Ribollita Recipe for Authentic Italian Comfort

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• olive oil
• 2
  onions
  peeled and chopped
• 3
  cloves
  of garlic
  peeled and chopped
• 2
  carrots
  peeled and chopped
• a small bunch of fresh parsley
  leaves picked & stalks finely chopped
• 1
  rosemary sprigs
  leaves picked
• 1
  medium potato
  peeled and chopped
• 1
  × 400g tin of plum tomatoes
• 1
  × 400g tin of white beans
  and their liquid
• 1.5
  litres vegetable stock
• 3
  big handfuls kale
  hard stems removed & leaves roughly chopped
• 3-4
  slices
  stale sourdough
• your best extra virgin olive oil
  for drizzling
• to serve: parmesan
  or any other hard cheese

1. Warm a large, heavy-bottomed pan over medium heat and add a generous drizzle of olive oil. When hot, add the onions, carrots, garlic and the chopped parsley stalks. Fry for 15–20 minutes, stirring frequently, until the vegetables are soft and beginning to colour.
2. Add the parsley leaves, rosemary, potato and the tin of plum tomatoes. Break up the tomatoes with a wooden spoon into smaller pieces and stir well. Reduce the heat slightly and cook for another 12–15 minutes, stirring often, until the tomatoes have melded into the vegetables and the pan looks fairly dry.
3. Pour in the white beans with their liquid and the vegetable stock. Season with salt and black pepper. Increase the heat a little and bring to a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the sauce is rich and slightly reduced — it will still be a bit loose before the bread is added.
4. Stir the kale into the soup, then turn off the heat. Lay the stale sourdough slices on top of the soup like a lid and drizzle generously with your best extra virgin olive oil. Let the pan sit undisturbed for 10 minutes so the bread soaks up the flavours.
5. After 10 minutes, break up the bread with a wooden spoon and stir it through the soup. The mixture should have thickened and become rich and comforting. Serve in bowls with a good grating of parmesan (or another hard cheese), an extra drizzle of olive oil and a crack of black pepper.