Ribollita

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 celery stalks, chopped
• 3 medium cloves garlic, chopped
• 2 medium carrots or equiv. winter squash, chopped
• 1 medium red onion, chopped
• 1 14-ounce / 400 ml can crushed tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped
• 4 cups / 22 oz / 620g cooked white beans
• 1/2 pound / 8 oz / 225g crustless loaf of bread
• 1 1/2+ teaspoons fine grain sea salt
• zest of one lemon
• lots of well-chopped oily black olives