Italian kale & white bean soup (ribollita)
Finely chop the onion, celery, carrot and garlic. Wash the kale well, remove the stalks and slice into ribbons.
Heat the olive oil in a large heavy pot over medium heat and sauté the onion for five minutes. Add the carrots, celery, garlic and a pinch of salt, and continue to cook for another five minutes.
Add the kale, chilli flakes and tinned tomatoes and cook, stirring, for another 10 minutes.
Drain and rinse the cannellini beans and add to the pot with the stock. Bring to the boil.
Reduce the heat and add cheese rind (if using) and bay leaves. Simmer for 30 minutes.
Add the bread and continue to simmer until the soup thickens, about 10 minutes. Take off the heat and allow soup to rest for five minutes.
Ladle into bowls and top with a generous amount of extra-virgin olive oil and grated Romano.