Heat 2 tablespoons of olive oil in a large pan over a medium heat, finely chop and add the pancetta, chilli flakes and fennel seeds, then fry for 3 minutes.,

Meanwhile, dice the carrot and celery into 1cm chunks, and peel finely chop the onion. Tie the rosemary sprigs together with string.,

Add the chopped veg and rosemary to the pan, then reduce the heat to low and cook gently for 15 to 20 minutes, or until softened and caramelised.,

Tip in the tomatoes, squashing and crushing them through your clean hands, followed by the beans (juice and all), and 1.8 litres of water. Bring to the boil, then turn down and simmer for 30 minutes, or until the veg is tender and the liquid has thickened slightly.,

Meanwhile, strip the cavolo nero leaves from their stalks and roughly chop them, adding them to the pan after 10 minutes.,

When the veg is tender, pick out and discard the rosemary.,

Tear the bread into small chunks, dot it into the pan, and continue to simmer gently for around 10 minutes, or until the bread has broken down and the soup is thick and creamy, stirring regularly.,

Season to perfection with sea salt and black pepper, then drizzle lightly with cold-pressed extra virgin olive oil before serving.