Ribollita

Method

1. Bring a large saucepan of salted water to the boil, add the cavalo nero and blanch until softened. Drain, reserving the cooking water. Coarsely chop the softened cavalo nero.

2. Heat the light olive oil in a large pan and fry the celery, onions and carrots for about 30-40 minutes until deep golden brown and caramelised.

3. Add the finely chopped parsley stalks and the garlic, then the tomatoes, and cook for a further 20 minutes.

4. Add the chopped cavalo nero, drained chickpeas and some of the water that the cavalo was cooked in, along with a good dash of extra virgin olive oil - you really need a lot - and the parsley leaves.

5. Tear out the centre of the bread in long shreds and add to the soup. Season with sea salt and freshly ground black pepper and add a little more extra virgin olive oil to finish.