Minestrone with cavolo nero

SERVES 8 PREP & COOK TIME 2 HOURS (+ OVERNIGHT SOAKING)

11/3 cups (275g) dried cannellini beans

½ cup (125ml) extra virgin olive oil, plus extra for cooking

2 tablespoons unsalted butter

3 medium (450g) brown onions, chopped coarsely 3 cloves garlic, crushed

6 large sprigs thyme

2 medium (240g) carrots, chopped coarsely

2 sticks celery, chopped coarsely

3 rashers belly bacon, chopped coarsely rind from a piece of Parmigiano Reggiano, if available

2 fresh bay leaves

400g can chopped Roma tomatoes

2.5 litres golden chicken stock

8-10 large cavolo nero leaves, stems removed, leaves shredded

2 medium (240g) zucchini, chopped into 1cm pieces 100g green beans, chopped into 1cm pieces

1 cup (120g) finely grated Parmigiano Reggiano

1 Soak the cannellini beans in a deep bowl of cold water overnight.

2 Drain and rinse the cannellini beans.

3 Heat the olive oil and the butter in a large saucepan over medium heat until the butter is nut-brown, then gently sauté the onions and garlic until translucent.

4 Tie the thyme sprigs together with kitchen string and add to the pan with the drained cannellini beans, carrots, celery, bacon, cheese rind and bay leaves, and toss to coat with the olive oil and butter.

5 Add the tomatoes and 2 litres of the chicken stock, then stir and bring to the boil over high heat. Turn the heat down to low and gently simmer, covered, for 1½ hours.

6 Heat a little extra olive oil in a large frying pan, add the shredded cavolo nero and cook over high heat until just wilted. Add to the soup and simmer for 2 minutes.

7 Just before serving, add the zucchini and green beans to the soup and cook until just tender. Season with salt and freshly ground black pepper.

8 To serve, remove the cheese rind and bundle of thyme, then ladle the soup into warm, wide soup bowls and drizzle over a little extra virgin olive oil and top with Parmigiano Reggiano.