Creamy Ribollita Stew With Garlicky Toast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onion[s]

Peel and grate your garlic

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a little drizzle of olive oil over a medium heat

Once hot, add the sliced onion and cook for 5-6 min or until softened

Once softened, add your dried oregano and half the grated garlic (you'll use the rest later!) and cook for a further 2 min or until fragrant

Peel and chop your sweet potato[es] into bite-sized pieces

Drain and rinse your cannellini beans

Dissolve your vegetable stock mix in 500ml [650ml] [850ml] boiled water and stir in your tomato paste – this is your tomato stock

Once fragrant, add the drained cannellini beans, chopped sweet potato and a pinch of salt and pepper to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15 min or until the sweet potato is tender

Slice your ciabatta[s] in half, then cut into 2 triangles per person and add them to one side of a non-stick baking paper-lined tray (or two!)

Spread the remaining grated garlic over the ciabatta and add a generous drizzle of olive oil and a pinch of salt

Add your cherry tomatoes to the other side of the tray[s] and put it in the oven for 10 min or until the ciabatta is lightly toasted and golden

Wash your shredded kale

Chop your basil finely, including the stalks

Once the sweet potato is tender, add your soft cheese, shredded kale and half the chopped basil to the pan (save the rest for later!)

Cook, covered, for a final 3 min or until the kale is tender – this is your creamy ribollita stew

Taste for seasoning, adding more salt and pepper if needed