La Ribollita

This is the one of the world's best soups.  La Ribollita, a Tuscan vegetable soup with stale bread finished and elevated by Olive oil and Parmesan, a comfort food, a meal, a respite, a Winter dish, a hearty friend - it takes a little time and is best the following day, but is well worth it.

Ingredients (and they can vary) but it does need Kale or Savoy cabbage.

Pots
Kale
Carrotts
Courgette
Garlic
Onion
Other Veg - like Broccoli and Leeks
Cannellini beans
Tom Puree
Veg Stock
Bread

Method

Slowly and gently fry the veg in a few tablespoons of olive oil and a little butter for fifteen minutes or so until they release their liquid, add stock, add puree, seasoning, allow to simmer for 40 mins or so then add the beans and simmer for a few more minutes.

Toast some sliced stale bread - I mean toast some decent bread that's just gone passed it's best. You can rub that bread with a garlic clove if you are keen. Then lay it out and spoon over the Ribollita to soak the bread. Serve with a dizzle of olive oil and grated Parmesan cheese.

It's best the next day tho. Really, have it today, but tomorrow the leftovers will be better.

Enjoy