Ribollita

Heat extra virgin olive oil in the pot.

Saute the minced onion, chopped celery and carrots a few minutes until they start to colour, with a small pinch of salt; then add the minced garlic, watching that it does not burn.

Dice a few small tomatoes and add them; cook until they begin to break down.

Add the vegetable stock and a Parmigiano Reggiano rind; bring to a boil and boil about 10 minutes to concentrate the flavours.

Drain and rinse the cannellini beans and add them (dried beans must be fully cooked first); add a pinch of Italian seasoning, salt and black pepper and simmer, about 15 to 20 minutes in all.

Puree about a third or a quarter of the bean and carrot mixture in a blender, taking care with the hot liquid, and return it to the pot.

Bring back to a boil, add the kale and cook about ten minutes so it keeps its shape and colour.

Serve with bread on the side or under the soup, topped with a little extra virgin olive oil, black pepper and parm.