Ribollita Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 None medium onion, chopped
4 cloves garlic, smashed
3 None carrots, peeled, large diced
2 stalks celery, chopped
4 None bay leaves
1 (13.5 oz) can whole peeled tomatoes
1 (13.5 oz) can cannellini beans, drained
1 None vegetable bouillon cube, crumbled
1 piece Parmesan rind
1 None lemon, zested
4 tbsp black olives, chopped
1/2 tsp fennel seeds, crushed and toasted
5 None large Swiss chard leaves, stalks removed, leaves chopped
6 None ciabatta rolls, to serve
None None Lemon Parmesan Butter
12 tbsp butter, softened
4 tbsp fresh parsley leaves, chopped
4 tbsp Parmesan cheese, finely grated
1 None lemon, juiced

Preparation

Heat olive oil in a large soup pot or Dutch oven. Saute chopped onion and garlic until translucent. Add carrots, celery and bay leaves. Cook for 3 mins. Add tomatoes, beans, 4 cups water and bouillon cube. Cook for 10 mins. Add Parmesan rind, lemon zest and olives. Cook for 10-15 mins. Add fennel seeds and chard. Cook for 5 mins.
Meanwhile, to make the lemon Parmesan butter, beat butter, parsley, Parmesan and lemon juice until combined. Serve soup with bread and butter.