Ditalini, borlotti bean and cavolo nero soup

AT A GLANCE

  • Serves 4 people

You will need to begin this recipe the day before.

  • 150 gm dried borlotti beans, soaked in cold water overnight
  • 50 gm butter
  • 1 leek, washed and thinly sliced
  • 80 gm pancetta, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1½ litres (6 cups) chicken stock
  • 100 gm dried ditalini (see note)
  • 100 gm cavolo nero, finely shredded
  • To serve: extra-virgin olive oil
  • To serve: shaved parmesan
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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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