Ribollita

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Step 1

Purée half the beans with a stick blender, set aside. Break up bread into pieces and toast on a pan.

Step 2

Heat olive oil, add fennel seeds and chili flakes. Sauté kale stalks, onion, garlic, carrots and celery with pinch of salt. Medium heat until softened

Step 3

Add torn kale leaves and sauté until wilted and not so green.

Step 4

Add tinned tomatoes, puréed beans, red wine vinegar, 400ml of water, salt and Parmesan rind.

Step 5

Cover and cook for 15 minutes.

Step 6

Add toasted bread, leftover beans and simmer for 10 min. Stir vigorously.

Step 7

Add lemon zest and serve