Ribollita Soup

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1 onion, peeled and diced

2 tablespoons of olive oil

1/2 teaspoon of salt

3 cloves of garlic, peeled and chopped finely

3 stalks of celery, chopped

2 carrots, peeled and chopped

1 zucchini, chopped

400 g tin of Italian diced tomatoes

approximately 300 to 400g of cavolo nero, stems removed and chopped

400 g tin of cannellini beans, drained

400 g tin of butter beans, drained

1/2 cup of fresh basil, chopped

1/2 cup of fresh parsley, chopped

2 litres of vegetable stock

4 slices of stale bread, torn into bite sized pieces

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