Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Prep:10 mins
Serves 6
2 tbsp olive oil, plus extra for drizzling1 onion, finely chopped2 celery sticks, finely chopped1 carrot, chopped2 garlic cloves, crushedpinch of chilli flakes1 rosemary sprig400g can chopped tomatoes500ml hot chicken or vegetable stock400g can cannellini beans, drained and rinsed1 parmesan rind (optional)250g cavolo nero or kale, chopped150g stale crusty bread torn into chunks (see tip below)1 tbsp red wine vinegara few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve
STEP 1Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.STEP 2Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
