AT A GLANCE
You will need to begin this recipe the day before.
|01||Place borlotti beans in a saucepan, cover with water and boil for 30 minutes or until tender. Drain and set aside.|
|02||Heat butter in a large saucepan, add leek, pancetta and garlic and sweat over low heat for 8 minutes or until soft. Add chicken stock, bring to the boil, then add ditalini and simmer for 8 minutes or until al dente. Add cavolo nero and borlotti beans and cook for 5 minutes or until warmed through. Serve drizzled with extra-virgin olive oil and scattered with parmesan.|
Note Ditalini is a small pasta typically used in soups. If unavailable, substitute with other soup pasta such as risoni.