Warmth 2 tablespoons of olive oil in an extensive skillet over a medium warmth, finely hack and include the pancetta, bean stew pieces and fennel seeds, at that point rotisserie for 3 minutes.
In the mean time, dice the carrot and celery into 1cm pieces, and peel finely hack the onion. Tie the rosemary sprigs together with string.
Include the cleaved veg and rosemary to the skillet, at that point lessen the warmth to low and cook delicately for 15 to 20 minutes, or until diminished and caramelized.
Tip in the tomatoes, squashing and pulverizing them through your perfect hands, trailed by the beans (juice and all), and 1.8 liters of water. Convey to the bubble, at that point turn down and stew for 30 minutes, or until the point that the veg is delicate and the fluid has thickened marginally.
In the interim, strip the cavolo nero leaves from their stalks and generally slash them, adding them to the container following 10 minutes.
At the point when the veg is delicate, choose and dispose of the rosemary.
Tear the bread into little lumps, spot it into the dish, and keep on simmering tenderly for around 10 minutes, or until the point when the bread has separated and the soup is thick and velvety, blending frequently.
Prepare with unmistakable expertise with ocean salt and dark pepper, at that point sprinkle softly with icy squeezed additional virgin olive oil before serving.
75 g smoked higher-welfare pancetta
1 pinch of dried red chilli flakes
1 teaspoon fennel seeds
1 large carrot
2 sticks of celery
1 large red onion
½ a bunch of fresh rosemary
1 x 400 g tin of quality plum tomatoes
1 x 660 g jar of quality cannellini beans
400 g cavolo nero
400 g stale bread
cold-pressed extra virgin olive oil