Tuscan Ribollita

WHAT YOU'LL NEED

• 3 tbsp olive oil
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stick, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp thyme leaves, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 1 small sweet potato, diced
• 1/2 savoy cabbage, shredded
• 1 tbsp tomato paste
• 1 Knorr Organic Vegetable Stock Pot
• 400 g cannellini beans
• 100 g cavolo nero, chopped
• 50 g baby spinach
• 150 g sourdough bread, at least 3 days old, roughly torn
• salt