White bean and rainbow silverbeet soup


  • Serves 8 people

  • 200 gm dried cannellini beans, soaked in cold water overnight, drained
  • 100 ml extra-virgin olive oil, plus extra for drizzling
  • 150 gm speck, finely chopped
  • ½ bunch rainbow silverbeet, trimmed, stalks coarsely chopped
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Pinch of dried chilli flakes
  • 1 leek, finely chopped
  • 1.2 kg canned Roma tomatoes, drained
  • 2 litres (8 cups) chicken stock
  • To serve: crusty bread
01   Cook cannellini beans in a large saucepan of boiling water over medium-high heat until tender (40-45 minutes). Drain, set aside.
02   Heat olive oil in a large saucepan over medium heat, add speck, silverbeet stalks celery, onion, garlic and chilli, sauté until tender (7-10 minutes). Add leek, sauté until tender (5-7 minutes). Add tomato, stock and beans, simmer until very tender (20-25 minutes). Add silverbeet leaves, simmer until tender (3-5 minutes), season to taste. Serve hot drizzled with extra-virgin olive oil, with crusty bread.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.
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