Prep time

10 mins

Cooking Time

180 mins

Serves

4 People

You’ll need:

  • 2 x 200g tins Cannellini Beans – rinsed in cold water
  • 4 tbsp Olive Oil
  • 1 Onion – finely chopped
  • 1–2 Carrots – finely chopped
  • 1 Celery Stalk – finely chopped
  • 300g Weetons Air Dried Pancetta Lardons
  • 1 Large Potato – peeled and chopped
  • 1 Leek – trimmed, washed and finely sliced
  • 3 Clove Garlic (save 1 for bread)
  • 2 Courgettes – chopped
  • 300ml Passata
  • 500ml Vegetable Stock
  • 2 pinch Dried Chilli Flakes
  • 300g Kale, Cavolo Nero or Savoy Cabbage – tough stalks removed
  • Bouquet garni: 1 Sprig of Rosemary, 1 Sprig of Thyme, 1 Bay Leaf and 2 Sprig Parsley, tied together with string
  • Sea Salt and Freshly Ground Black Pepper
  • 6 Slice Crusty (slightly stale) Sourdough Bread
  • Extra virgin olive oil for drizzling

Method:

  1. Heat the 4 tablespoons of olive oil in a thick based pan and sweat off the onion, celery and carrots. This should take about 10 minutes
  2. Add the leeks and garlic and gently cook for a further 10 minutes until translucent and tender
  3. Add the pancetta, potatoes and courgettes, stir well and cook for a further 5 minutes
  4. Add the stock, passata, bouquet grani and chilli flakes and season to taste with the sea salt and freshly ground black pepper
  5. Simmer for about 45 minutes and then add the cannellini beans and cook for a further 10 minutes
  6. In a liquidizer or with a stick blender, purée 1 ladle full of the soup and return back to the pot, add the cavolo nero (or whichever cabbage you are using) and cook for about 15 minutes.
  7. Remove from the heat and allow to stand for at least two hours to develop the flavours. This soup would really benefit from being refrigerated overnight to help the flavours develop.
  8. Toast the six slices of bread and then rub them with the garlic and place 1 in the bottom of a large pasta bowl. Drizzle with extra virgin olive oil and then cover with the reheated soup

Wine pairing

We think this is delicious served with Bottega Vinai Pinot Grigio, Italy 2019, a very light dry white wine with fruity notes that will always work well with seafood and picante chorizo flavours

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