Step 1 of 6
Ribollita
Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5–10 minutes.
Step 2
Heat the oven to 260°C (500°F). Drain and rinse the beans. Add to the pot with the tomatoes and their juices, stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily. Cover and cook, stirring once or twice to break up the tomatoes, for 15–20 minutes until flavours meld.
Step 3
Remove and discard the rosemary and thyme stems. Stir in the kale. Taste and adjust seasoning.
Step 4
Lay the bread slices over the top of the stew so they cover the surface with minimal overlap. Scatter over the red onion slices, drizzle with the remaining 3 tbsp olive oil and sprinkle with Parmesan.
Step 5
Transfer the pot to the oven and bake for 10–15 minutes until the bread, onions and cheese are browned and crisp.
Step 6
Divide the soup and bread among 4 bowls and serve.
