Ingredients

Serves 4

• 2 cups/200 g dried red kidney beans

• 1/4 tsp salt

• 4 onions, finely chopped

• 1/2 cup/125 ml extra-virgin olive oil

• 1 lb/500 g potatoes, cut into large chunks

• 1 Savoy cabbage, weighing about 1 lb/500 g, coarsely chopped and heart removed

• 6 firm-ripe tomatoes, coarsely chopped

• 2 sprigs dried wild fennel

• 2 cups/500 ml water + more as needed

• 6 slices day-old bread

Method:

1. Soak the kidney beans in a large pot of cold water for 12 hours. Drain and refill with fresh water. Add the salt and bring to a boil.

2. Simmer over low heat for 50-60 minutes, or until the beans have softened.

3. Sauté the onions in 4 tablespoons of oil in a large saucepan over medium heat for about 5 minutes, or until golden.

4. Add the potatoes, cabbage, tomatoes, and wild fennel. Cover and cook over medium heat for 10 minutes.

5. Pour in enough water to cover the vegetables. Season with salt and cook for 20 minutes. Add the beans and cook for 10 minutes more.

6. Cut the bread into small pieces and place in a large serving dish. Pour the soup over the top and let it soak into the bread for 5 minutes.

7. The bread should absorb the liquid but remain firm. Drizzle with the remaining oil and serve hot.