Heat 3 tbsp of olive oil in a large heavy pan over a medium heat. Add the onion, carrot and celery with a pinch of salt and sweat the mixture down for 5-6 minutes (add the pancetta at this point too, if using). Then add the tomato puree, chilli flakes, rosemary and the 2 sliced garlic cloves and fry off for a further 2 minutes. Add a splash of water if it starts to stick.

Add the plum tomatoes, squishing them down with your hands as they go in, and the veg stock and Parmesan rind (if using). Spoon out about ⅓ jar of the beans and mash them up using a fork in a small bowl into a paste. Add this mixture to the pan and stir into the sauce - this will help it thicken. Add the bay leaves, a pinch of salt and simmer everything for about 20-22 minutes.

Once 20 minutes are up, add the cavolo nero, half of the grated Parmesan and remaining beans to the pan and cook for a further 7-8 minutes. If you’re using tinned beans, they will need a longer cooking time to soften.

Meanwhile, toast the bread then rub each slice with the remaining garlic clove (even though the bread will soften later, toasting the bread helps it to soak up the garlic flavour!)

Remove the pan from the heat. Sit the garlicky toasts on top of the stew and push down a little to coat them in the sauce - almost as though they go soggy so that you can break them off into chunks.

Spoon into bowls, top with more Parmesan and a good drizzle of extra virgin olive oil.