Ingredients (serves 4–6)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 4 tbsp extra-virgin olive oil, divided
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 1 small bunch cavolo nero (Tuscan kale), stems removed, leaves chopped
• 1 can (400 g) cannellini beans, drained and rinsed
• 1 can (400 g) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp chili flakes (optional)
• 1.2 L vegetable or chicken stock
• 200 g stale crusty bread (ciabatta or sourdough), torn into chunks
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Extra olive oil, for drizzling

Method

1. Sauté the base
   • Heat 2 tbsp olive oil in a large pot over medium heat.
   • Add onion, carrot, and celery. Cook 6–7 minutes until softened.
   • Stir in garlic, zucchini, and BBQ tea seasoning; cook 2 minutes.
2. Add greens & beans
   • Add cavolo nero, beans, tomatoes, thyme, rosemary, and chili flakes.
   • Pour in stock, bring to a boil, then reduce to a gentle simmer for 15 minutes.
3. Add the bread
   • Stir in bread chunks. Simmer 10 minutes, stirring occasionally, until bread breaks down and soup thickens.
   • Season with salt and plenty of freshly ground black pepper.
4. Serve
   • Ladle into bowls, drizzle with remaining olive oil, and top with torn basil.
   • Offer extra cracked pepper and a swirl of good olive oil at the table.

Chef’s Notes