Fill up on this hearty vegetable, bean and bread soup.
- olive oil, for cooking
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, crushed
- pinch of dried chilli flakes
- 1–2 bay leaves
- 400 g (14 oz/1⅔ cups) tinned tomatoes
- 500 ml (17 fl oz/2 cups) chicken or vegetable stock
- salt and freshly ground black pepper
- 400 g (14 oz/1½ cups) tinned cannellini beans, rinsed and drained
- 150 g (5½ oz) cavolo nero, leaves and stalks, thinly sliced
- 2 slices stale sourdough bread, torn into chunks
- 3 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil, the onion, celery and carrot and cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic and chilli and cook for 1–2 minutes, stirring, until fragrant, taking care not to burn the ingredients.
Add the bay leaves, tomatoes and stock and bring to the boil. Season with the salt and pepper and allow to simmer for 5 minutes then add the cannellini beans. Add the cavolo nero and allow it to wilt.
Moisten the bread with water and add it to the soup. Simmer for 30 minutes, stirring often and adding more stock if necessary. As it cooks the soup should become soft and silky. Check the seasoning and drizzle with the olive oil just before serving.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.