(photo courtesy of The Guardian. I forgot to take one this time!)

Heat a good glug of olive oil in a large cast iron pan and fry the following finely chopped vegetables (ideally using a food processor): 2 red onions, 3 garlic cloves, 1 carrot, and 6 sticks of celery, over a medium-low heat for about 30 minutes (till soft and very slightly caramelised). 

Add 1 small bunch flat-leaf parsley, roughly chopped, and continue cooking a few minutes more.

Add a 400g tin plum Italian tomatoes, 1 medium potato, peeled and chopped into small bites, a parmesan rind (exclude if going vegan), and cook on a low heat for 15 minutes, stirring from time to time, until the tomato liquid is almost completely absorbed and the vegetables look quite dry.

Add a 400g tin white beans (along with the tin juices), 250g chopped kale or cavolo nero, and 2 litres vegetable stock. Bring to a gentle simmer, and leave to cook for 30 minutes.

Turn off the heat and lay 4 slices of good-quality bread (best if slightly stale) on top of the soup, like a lid. Generously drizzle with olive oil and leave to sit for 10 minutes or so.

Season with sea salt, pepper, a bit more parsley and stir to combine

Serves 6.

Ladle into bowls and serve. 

Tip: if reheating add more hot stock or water and reheat gently.