Ribollita Italian Soup - cooking recipe

Ingredients

3 tbsp olive oil
1 large onion, diced
2 None celery stalks, diced
1 large carrot, peeled and diced
3 cloves garlic, finely chopped
5 oz pancetta, diced
3 sprigs thyme
2 quarts chicken or vegetable stock
1 cup cannellini beans, soaked overnight
3 None tomatoes, seeded and diced
1 None zucchini, diced
5 oz cavolo nero (black leaf kale), roughly chopped
4 oz Italian bread, crusts removed, torn
None None Extra virgin olive oil, to serve
None None Parmesan cheese, to serve

Preparation

Heat oil in a Dutch oven on medium heat. Add the onion, celery, carrot, garlic, pancetta and thyme. Cook for about 5 mins or until the vegetables have softened but are not colored.
Add the stock and bring to a boil. Reduce heat to low; add the beans and simmer for 30 mins or until the beans are tender.
Add the tomatoes, zucchini, kale and bread and simmer for a further 15 mins.
Season the soup to taste with salt and pepper. Turn off the heat and let stand for 10 mins.
Serves with a generous drizzle of extra virgin olive oil and Parmesan cheese on the side.