1 hour 10 min
STEP 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, for 3-4 minutes until very soft. Add carrots, celery, zucchini, potato and chilli flakes. Cook, stirring for 4-5 minutes until vegetables begin to soften.
STEP 2 Stir in stock, sage and tomatoes. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 30-35 minutes or until vegetables are tender. Stir in cavolo nero or kale and beans and simmer for 5 minutes or until leaves are tender. Season with salt and pepper to taste. Serve soup with grilled bread and parmesan.