Prepare all the veggies as per the instructions in the ingredients list and find yourself a large, solid-based pan or casserole pan.

Warm half the olive oil over a medium heat and add the diced onion, carrot, celery, cavolo nero stems (keep the leaves for later), garlic, thyme, sliced leeks and bay leaves. Season generously with salt and allow the vegetable to gently cook and sweat (cook without colour) for 10-12 minutes.

Add in the diced tomatoes, tomato puree and the chilli flakes (if using) and a pinch of sugar. If you have a spare parmesan (or veggie hard cheese) rind in the fridge that needs to be used up, pop this in as well, it adds an amazing umami richness. Coat the veggies well in the tomato juices and puree and heat through for a few minutes to cook out the puree. Pour in the vegetable stock, cannellini beans including their water and add the shredded cavolo nero. Bring the to the boil, place on a lid and simmer for 45 minutes.

While the soup simmers, preheat the oven to 180°C fan. Place the torn ciabatta onto a baking tray and drizzle generously with the remaining olive oil and season with salt. Pop into the oven to crisp up for 10-12 minutes, turning halfway through. Remove and pop to one side.

Meanwhile, grate the veggie hard cheese and preheat the grill. Once the stew is cooked, taste and check for seasoning. This should be a really thick soup so don't worry if there isn't much liquid. Stir through the toasted bread, top with the veggie hard cheese. Pop the pan under the grill for 3-4 minutes until golden and bubbling. You could also grill this in individual bowls providing they are ovenproof. Finish with another generous glug of extra virgin olive oil.