Weekend comforts

Ribollita

Serves 4 Time to make 1hr 20 mins Cost per serve $4.10

4 tablespoons extra-virgin olive oil, plus extra to serve
200g pancetta, finely chopped
½ teaspoon chilli flakes
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 small rosemary sprig
3 tablespoons white wine
1 x 400g can whole peeled tomatoes, juices drained, tomatoes crushed
1 x 400g can cannellini beans, drained, rinsed
½ cup frozen baby peas
2 zucchini, diced
4 kale leaves, stalks removed, leaves chopped
½ sourdough bread (a few days old), torn into 4cm chunks
Finely grated parmesan, to serve

Heat half the oil in a large, heavy-based saucepan over medium–high heat. Add pancetta, chilli, onion and garlic and cook for 2–3 minutes or until onion has softened. Add carrot,