Italian Ribollita

Prep: Mince or grate the garlic. Drain and rinse the beans.

Start the ribollita: Heat a large pot over medium heat. Add a drizzle of oil, then the onion, carrot and garlic to the pot. Cook, stirring occasionally, until the veggies have softened, 5-6 min. Add the sausage meat and cook, breaking up the meat into pieces, until meat is no longer pink, 3-4 min.

Add the broth concentrate, tomato paste (DO: measure out) and 4 cups water (double for 4 people) to the pot. Bring to a boil, then reduce to a simmer for 5-10 min.

Prepare the croutons: Meanwhile, halve the ciabatta bun horizontally. Cut into 3/4-inch cubes. On a baking sheet, toss bread cubes with oil and season with pepper. Place the ciabatta on a baking sheet and bake in the centre of the oven until bread is toasted and golden, 3-4 min.

Finish the ribollita: Add the kale, beans and as much chili flakes as you like, to the pot. Cook, covered, until the kale has wilted, 2-3 min. Season with salt and pepper, if desired.