Gino's ribollita - traditional Italian peasant's soup

If you thought Italian food was all heavy pasta and cream sauces then think again... Gino swears by the Mediterranean diet and he's in the kitchen with the perfect example of it.

Here’s Monday night’s meal ready to eat with a clear conscience!

Serves: 6

Ingredients

180g stale country-style bread6 tbsp olive oil1 medium onion, peeled and roughly chopped1 medium leek, thinly sliced2 medium carrots, peeled and roughly chopped2 celery sticks, roughly chopped2 x 400g borlotti beans2 sprigs of fresh rosemary3 sprigs of fresh thyme2 bay leaves1 x 400g tin of chopped tomatoes1 tbsp tomato puree600ml hot vegetable stock1 medium courgette, halved lengthways and roughly sliced200g cavolo nero, tough central midribs removed and leaves shreddedSalt and white pepper

Method

Preheat the oven to 180C/gas mark 4. Put the bread on a baking sheet and bake for 10 minutes. When cool enough to handle, tear it into bite sized chunks.

Heat the oil in large, heavy based saucepan or flameproof casserole over a medium heat. Add the onion, leeks, carrots and celery and fry gently for 20 minutes, stirring occasionally.

Meanwhile, using a blender or food processor, puree one of the tins of beans with their liquid until smooth.

Rinse and drain the second tin of beans. Make a bouquet garni by binding together the rosemary, thyme and bay leaves using a little string.

Add the blended and drained beans, tomatoes and tomato puree to the saucepan and drop in the bouquet garni.

Pour in the stock and bring to the boil over a high heat. Reduce the heat, cover and simmer gently for 45 minutes, stirring occasionally.

Remove and discard the bouquet garni, add the courgette and cavolo nero and season with salt and pepper. Cover again and simmer for a further 15 minutes.

To serve, place a few chunks of the bread on the bottom of each warmed bowl and ladle soup over the top.