Zubereitung

1. 1

   Finely dice the onion, carrot and celery and finely chop the garlic. Strip the cavolo nero from its stems and cut into strips.

2. 2

   Heat the olive oil in a large pot and gently sweat the diced vegetable soffritto over medium heat for 8 minutes until soft.

3. 3

   Add the tomato passata and vegetable stock, then stir in the cavolo nero and drained cannellini beans. Add the rosemary and simmer for 20 minutes.

4. 4

   Tear the stale ciabatta into pieces and stir it in. Simmer gently for another 10 minutes until the bread thickens the stew.

5. 5

   Season with salt, drizzle the stew with a little olive oil and serve.