Ribollita with romano beans

Step 1

Heat oil in a pan over medium heat. Add celery, carrot and onion, and cook, stirring, for 12 minutes or until soft.

Step 2

Add fennel seeds, chilli and bay. Stir to coat, then add tomatoes, stock, parmesan rind, cannellini, and cavolo nero.

Step 3

Bring to the boil, then reduce heat to medium-low and simmer for 25 minutes or until reduced. Season.

Step 4

Stir in spinach.

Step 5

Divide romano beans and bread among serving bowls and ladle over soup. Sprinkle over parmesan to serve.