Easy and Comforting Ribollita (Tuscan Bread Soup)

Step 1

In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.

Step 2

Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.

Step 3

Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.

Step 4

Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)

Step 5

Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.

Step 6

Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it's used up.

Step 7

When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.

Step 8

Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.

Step 9

Store any leftovers in an airtight container in the 'fridge for up to a week.