Ribollita soup

Preheat the oven to 180c. Place a large heavy-based saucepan on the heat. Add vegetable oil to the base of your pan before adding the salami, onion, garlic, fennel, pork belly, and chilli flakes and season with salt and pepper. Cook for 4-5 minutes until the meat is crispy and vegetables caramelised.

Now go in with the tomato paste and cook for 1 minute before adding a splash of leftover white wine. Reduce the wine by half before adding the chicken stock, chopped tomatoes and stock pot. Add the cannellini beans and parmesan rind and simmer on a low heat for 1 hour until the consistency resembles something between a soup and a stew.

While the soup is simmering, make the croutons for the topping. Rip the bread into thumb-size chunks and place in a bowl. Season with the olive oil, dried herbs, parmesan, salt and pepper. Place on a baking tray and cook in the oven at 180c until golden brown.

Finish the soup with a generous handful of chopped parsley. Adjust the seasoning and spoon into bowls. Top with the croutons and drizzle with olive oil. Serve warm.