This Italian veggie and bean soup is hearty and filling – perfect for a nutrient-dense meatless Monday that won’t leave you missing the meat. Ribollita is also a lovely way to use up stale bread or bread crusts.

SERVES 4 // COOKING TIME 50 mins

INGREDIENTS
3 tbsp olive oil
4 stalks celery, chopped
3 cloves garlic, peeled and crushed
2 carrots, peeled and chopped
1 red onion, peeled and chopped
410g tin chopped tomatoes
½ tsp chilli flakes
400g tin cannellini beans, drained
250g spinach, chopped
Salt and black pepper
½ loaf stale white bread, crusts removed, torn into pieces
Parsley, to garnish

METHOD
1. Heat the oil in a pot and add the celery, garlic, carrots and onion. Fry for 10–15 minutes, until softened.
2. Add the tomatoes and chilli and simmer for 10 minutes. Add the beans, spinach and 2 cups water. Bring to the boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Season.
3. Add the torn bread and continue simmering until it starts to break down and thicken the soup, about 5 minutes. Season and garnish with parsley.