Ribollita

Method

1. 01

   Step 1

   Soften onion, carrots and celery in half the oil for 10 minutes.

2. 02

   Step 2

   Add tomatoes and thyme and cook for 5 minutes.

3. 03

   Step 3

   Mash half the beans and add with whole beans, kale and stock. Simmer 25 minutes.

4. 04

   Step 4

   Stir in torn bread and simmer gently for 5 minutes until thick.

5. 05

   Step 5

   Rest 10 minutes, then drizzle with remaining oil. Refrigerate leftovers promptly; reheat to 74°C.