60 mins active prep time, 4 servings

This recipe is from ‘Florentine’ by Emiko Davies published by Hardie Grant Books, $37.75

See full recipe at cooked.com.au

Photography © Lauren Banford

Ingredients (included in delivery)

- 250g drained, tinned cannellini beans
- 1 small brown onion, finely chopped
- 1/2 celery stalk, finely chopped
- 5-6 flat-leaf parsley stalks, finely chopped
- 30g pancetta, finely chopped
- 1 tbsp tomato paste
- 125g savoy cabbage, chopped, (about a quarter of a head)
- 125g silver beet, central veins removed and leaves chopped
- 125g cavolo nero (kale), central veins removed and leaves chopped
- 1 potato, peeled and diced
- 1 red onion, quartered, (optional)

Ingredients (pantry items)

- 1 garlic clove, finely chopped
- 2 tbsp extra-virgin olive oil
- 125g stale bread, cut into chunky pieces, crusts removed

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.