Winter Warming Ribollita Soup

1 bunch Tuscan kale or swiss chard depending on availability (you could also use savoy cabbage)
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
1 punnet of cherry tomatoes cut in quarters or halves depending on size
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes (optional)
1 bunch of fresh coriander
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Place the olive oil, carrots, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the vegetables and garlic are soft but not browned, about 5 minutes. Add the celery, and cook, stirring frequently, until the vegetables have softened around 8 minutes. Now, add the kale or cabbage and cook – always stirring! – until all the vegetables are very soft, another 8 minutes should do it. Stir in the red pepper flakes to taste.

Add half of the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarters of water and all of the beans. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes.

Let the soup rest off the heat for several minutes, and then ladle into warmed bowls.

A nice tip to finish the dish is to slow fry the remaining halved cherry tomatoes in lots of Olive oil, garlic, fresh chopped parsley and top each serving with this.