Tuscan style ribollita

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 carrot, chopped
• 2 garlic cloves, crushed
• pinch of chilli flakes
• 1 rosemary sprig
• 400g can chopped tomatoes
• 500ml hot chicken or vegetable stock
• 400g can cannellini beans, drained and rinsed
• 1 parmesan rind (optional)
• 250g cavolo nero or kale, chopped
• 150g stale crusty bread torn into chunks (see tip below)
• 1 tbsp red wine vinegar
• a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

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