Tuscan ribollita soup serves 6-8 people

Ingredients:

Ingredients:
300g pancetta cubed
300g cannelini or alternative white beans
1 onion
1/2 Savoy cabbage
1 leek
2 carrots
2 stalks celery
2 sprigs fresh thyme
2 cloves garlic
2 litres brown beef or chicken stock
6 tbsp extra virgin olive oil
Slices of stale bread (preferably ciabatta) cut into cubes
Salt and pepper

Method:

1. Soak the beans in water for at least 12 hours

2. Simmer the beans for at least 45 minutes until cooked

3. Finely chop the onion and garlic

4. Cut the carrots, celery and leeks in a paysanne style (very thin slices about 1/2 inch diameter)

5. Sauté the pancetta and vegetables in olive oil until softened

6. Add the stock and thyme and simmer for 30 minutes.

7. Cut the cabbage into thick slices, add to the soup and simmer for 15 minutes.

8. With a food processor puree half cooked white beans and add to the soup

9. Add the remaining whole white beans and simmer

10. Season with salt and pepper

11. Add the rounds of bread and allow them to absorb some soup

12. Serve piping hot and drizzle the top with good quality extra virgin olive oil