Chicken ribollita

We’ve added chicken to this hearty Tuscan soup to make a filling weekend lunch with bags of flavour. Serve with extra warm crusty bread.

Serves 6 • Prep 15 mins • Cook 30 mins, plus resting

3tbsp olive oil

5 sprigs rosemary, plus extra to garnish

1 onion, finely diced

1 large carrot, scrubbed clean then finely diced

2 sticks celery, finely diced

2 garlic cloves, crushed

2 x 400g tins plum tomatoes

400g tin cannellini beans in water 500ml chicken stock

150g cavolo nero, thick stalks removed and shredded

200g cooked chicken, chopped or shredded

250g stale bread, preferably sourdough, torn into chunks Pecorino or Parmesan, to serve Zest 1 lemon

2tbsp parsley, chopped

1 Heat the oil in a large casserole or saucepan (with a lid). Add the rosemary and let it sizzle in the hot oil for 5 mins, then remove the sprigs and discard them.

2 Reduce the heat and add the onion, carrot and celery, and season. Cover and gently fry in the rosemary-infused oil, stirring occasionally for 15 mins, until softened. Add the garlic and cook for 5 mins more.

3 Stir in the tomatoes and half the beans. Crush with the back of a spoon before adding the rest of the beans along with the liquid from the tin.

4 Add the stock and bring to a boil. Season to taste then mix in the cavolo nero and chicken, cover and simmer for 10 mins.

5 Grill or toast the bread for 4 mins.

Off the heat, stir the bread into the soup and let it sit for 5 mins before serving with shaved Pecorino or Parmesan, lemon zest and chopped parsley.

Per serving: 326 cals, 10g fat, 2g sat fat, 35g carbs