1. In a large saucepan, heat 1 tbsp of Napolina Olive Oil, then add the onion, carrots, leeks and celery. Fry on a medium heat for 10-15 mins, until softened. Add the garlic, thyme, bay leaves and wine, then season with salt and freshly ground black pepper. Stir together, then bring to a simmer.
2. Add the Napolina Tomato Passata and stock, then continue to simmer on a low heat for 10 mins. Add the Napolina Cannellini Beans and cavalo nero, then simmer for a further 2-3 mins. Stir in the bread and flat-leaf parsley and serve immediately (alternatively, allow to cool then chill in the fridge until ready to serve) with a drizzle of olive oil and a sprinkle of parmesan, if you like.
Tip: The bread will make the soup chunkier, but if you'd prefer your soup to be less thick, top it up with a little water or more stock. The soup will last for 3-4 days in a sealed container.