Step 1 of 8
Ribollita
Heat 2 tbsp of the olive oil in a large pot over medium heat, add the onion, carrot, celery and garlic, season, and cook for 5–10 minutes, stirring, until soft.
Step 2
Heat the oven to 500°F now, so it is fully up to temperature by the time the soup is ready.
Step 3
Drain and rinse the cannellini beans and add them to the pot with the tomatoes and their juice, the stock, the rosemary and the thyme.
Step 4
Bring it to the boil, then lower it to a steady bubble, cover, and cook for 15–20 minutes, stirring once or twice to break the tomatoes down.
Step 5
Fish out the rosemary and thyme stems, stir the kale in and check the seasoning.
Step 6
Lay the bread slices over the surface so they cover it with as little overlap as you can manage, scatter the red onion over, trickle the last 3 tbsp of oil across and dust with the Parmesan.
Step 7
Slide the pot into the oven and bake for 10–15 minutes, until the bread, onion and cheese have browned and crisped into a crust.
Step 8
Divide the soup and its crust between four bowls and serve.
