Cannellini & cavolo nero ribollita

Ingredients

• •  2 tbsp Napolina Olive Oil, plus extra to serve
• •  1 onion, finely chopped
• •  4 carrots, peeled and diced
• •  2 leeks, finely sliced
• •  2 celery stalks, diced
• •  4 garlic cloves, crushed
• •  3 thyme sprigs
• •  2 bay leaves
• •  200ml white wine, plus an extra splash
• •  690g Napolina Tomato Passata
• •  1.2 litre good quality chicken or vegetable stock
• •  4 x 150g cans Napolina Drained and Ready to Serve Cannellini Beans
• •  200g cavolo nero, cut into 2cm slices
• •  3 slices of leftover crusty bread or sourdough, cut into chunks
• •  small bunch of flat-leaf parsley, roughly chopped
• •  parmesan, to serve

Method

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 cavolo 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.