2 carrots
1 handful chard stalks (and leaves if young)
2 onions
a few slices of orange peel
fresh parsley, chopped
3-4 ripe tomatoes
a few large handfuls of pre-cooked cannellini beans
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil, plus extra for drizzling
vegetable stock
1 parmesan rind, or vegetarian alternative, optional
French stick, to serve