Make the base: Heat olive oil in a large pan. Add onion, carrot & celery, cook 10 mins till softened.
Build the flavour: Add garlic, oregano, thyme, paprika & chilli flakes. Fry 1 min. Stir in tomato purée, fry 2 mins. Add chopped tomatoes, nooch, and veg stock. Stir through both beans. Season and simmer 15 mins, adding cavolo nero for the last few minutes.
Finish & serve: Stir in lemon juice, ladle into bowls, drizzle with olive oil, top with parsley, and serve with crusty bread for dunking.
