Ribollita

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put 2 tablespoons of the oil in a large pot over medium heat.
2. 2When it’s hot, add onion, carrot, celery and garlic; scatter with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
3. 3Heat the ovenHeat the oven to 260°C / 500°Fdegrees. Tip into a colander and drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme.
4. 4Let come to a boil, then turn the heat down so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
5. 5Fish out and discard rosemary and thyme stems, if you like, and mix in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible.
6. 6Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
7. 7ServePut the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.