Tuscan ribollita

I add diced potatoes and brown.

I add blanched, peeled diced tomatoes or tinned tomatoes and prepare a herb bundle.

I add salt and pepper, cook 5 minutes and add shredded cabbage and cavolo nero, stripping leaves from central stalk.

I cover with hot vegetable stock.

I gently cook for 2 hours, stirring, then add one tin drained cannellini to thick soup.

I blend other tin with stock.

I stir, cover and cook half an hour until thick.

I rest until next day, reheat thoroughly and put thick stale bread and oil in earthenware bowls.

I add boiling soup, cheese if not vegan and oil, then grill for 5 minutes until lightly browned.

Optional but adds flavour.

Leftovers are better reheated after a couple of days. Some cook bread pieces directly in soup.