Ribollita

Step 1: Warm 4 tablespoons of 4 ¼ tbsp extra virgin olive oil in a large heavy pot over a medium-low heat. Add 1 red onion, 2 carrots, 2 sticks celery and 3 cloves garlic and cook for 12 minutes, stirring, until soft and sweet.

Step 2: Add 1 potato and 14 oz chopped tomatoes and cook for 5 minutes, until the tomatoes darken slightly.

Step 3: Add 10 ½ oz cavolo nero and 7 oz savoy cabbage in handfuls, stirring until they wilt.

Step 4: Mash half of 1 ¾ lb cooked cannellini beans to a rough paste and add with the whole beans, 6 ¼ cups hot water or vegetable stock, 2 sprigs thyme, 1 ½ tsp salt and ½ tsp black pepper. Simmer gently, half covered, for 40 minutes, until the cabbage is silky.

Step 5: Turn off the heat. Lay slices of 9 oz stale Tuscan or country bread in the soup, pushing them under, until it is very thick. Cover and leave to cool, then refrigerate overnight. Common mistake: using fresh, soft bread; it turns into paste. It must be properly dry.

Step 6: Next day, put the pot over a medium heat with the rest of 1 ¾ tbsp extra virgin olive oil and heat for 10–15 minutes, stirring gently and letting the bottom catch a little, until thick and piping hot.

Step 7: Serve in bowls with raw olive oil poured over and black pepper.