Chef Marco NYC

1. Finely chop the carrots, celery, and onion into cubes, then soften in a pan with lots of olive oil. 
2. Add the cubed potatoes, cherry tomatoes, veg stock and cavolo nero, and simmer until the potatoes are soft. Then add the beans, cook for another 5-10, season to taste and remove from heat. 
3. Let cool slightly then serve with olive oil, salt and pepper, and crusty bread.