Pre-heat the oven to 160C/Gas 3.

Place the bread on a baking tray and drizzle with extra virgin olive oil. Place in the oven and cook for 5-10 minutes until lightly toasted, checking and turning often to prevent burning. Once toasted, set aside.

While the bread toasts, add a drizzle of oil to a large, heavy-based saucepan or Dutch oven and heat until shimmering. Add the diced onions and chopped pancetta, then cook over medium-low heat for 4-5 minutes until the onions are soft but not coloured.

Add the carrots and fennel and continue to cook for another 3-4 minutes until the onions and bacon begin to colour. Decrease the heat to medium-low and continue to cook for five minutes or so until the veg is soft and begins to colour. Add the garlic, salt, and chilli flakes, then continue to cook for another minute or two, stirring often, until the garlic is fragrant.

Add the tomatoes and cavolo nero to the pan and increase the heat to medium-high. Cook for a minute or two stirring often until everything is combined, then pour in the wine to deglaze the pan. Increase the heat and continue to cook until the wine has reduced by approximately 2/3.

Add the stock to the pan alongside the beans and parmesan rind, bring to the boil then decrease the heat and simmer for 10 minutes, stirring occasionally.

Add the toasted bread to the pan and stir to combine. Continue to simmer for 5-10 minutes.

Stir in the parsley, taste for seasoning and add more salt or chilli if necessary.

Serve the ribollita in bowls, topped with a drizzle of extra virgin olive oil and grated parmesan.