Ribollita Italian Soup

• 3 tablespoons olive oil
• 1 onion large, diced
• 2 celery stalks diced
• 1 large carrot peeled and diced
• 3 cloves garlic finely chopped
• 5 ounces pancetta diced
• 3 sprigs thyme
• 2 quarts chicken stock
• 1 cup cannellini beans soaked overnight
• 3 tomatoes seeded and diced
• 1 zucchini diced
• 5 ounces cavolo nero black leaf kale, roughly chopped
• 4 ounces Italian bread crusts removed, torn
• extra-virgin olive oil to serve
• Parmesan cheese to serve

1. Heat oil in a Dutch oven on medium heat. Add the onion, celery, carrot, garlic, pancetta and thyme. Cook for about 5 mins or until the vegetables have softened but are not colored.
2. Add the stock and bring to a boil. Reduce heat to low; add the beans and simmer for 30 mins or until the beans are tender.
3. Add the tomatoes, zucchini, kale and bread and simmer for a further 15 mins.
4. Season the soup to taste with salt and pepper. Turn off the heat and let stand for 10 mins.
5. Serves with a generous drizzle of extra virgin olive oil and Parmesan cheese on the side.

olive oil, onion, celery, carrot, garlic, thyme, chicken stock, beans soaked, tomatoes, zucchini, black leaf kale, italian bread, extravirgin olive oil, parmesan cheese

Taken from www.yummly.com/recipe/Ribollita-Italian-Soup-1398302 (may not work)