winter bean soup

This soup is perfect for those chilly winter evenings.

15 minutes prep.

30 minutes cooking

Serves 4

Ingredients

  • 100g smoked pancetta, rind removed and chopped
  • 1 tbs extra virgin olive oil
  • 5 sage leaves, chopped
  • 2 carrots, chopped
  • 1 red onion, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, chopped
  • 400g can diced tomatoes
  • 400g can cherry tomatoes
  • 1L reduced salt chicken stock
  • 400g can cannellini beans, rinsed and drained
  • 400g can borlotti beans, rinsed and drained
  • 100g ditalini (or other small pasta)
  • ½ bunch cavolo nero, stalks removed and chopped
  • Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

Method

  1. Place the pancetta and oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until golden.
  2. Add the sage and cook for a further minute. Add the carrot, onion, celery and garlic and cook for 3-4 minutes until softened, then add the tomatoes and chicken stock. Season and cook for 10 minutes.
  3. Add the beans, pasta and 1 cup (250ml) water. Bring to a simmer and cook for 6-8 minutes until pasta is tender. Add the cavolo nero and cook for a further 2 minutes.
  4. Season to taste, top with parsley and parmesan, then serve with toasted ciabatta.
RECIPES

winter bean soup

This soup is perfect for those chilly winter evenings.

15 minutes prep.

30 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 100g smoked pancetta, rind removed and chopped
  • 1 tbs extra virgin olive oil
  • 5 sage leaves, chopped
  • 2 carrots, chopped
  • 1 red onion, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, chopped
  • 400g can diced tomatoes
  • 400g can cherry tomatoes
  • 1L reduced salt chicken stock
  • 400g can cannellini beans, rinsed and drained
  • 400g can borlotti beans, rinsed and drained
  • 100g ditalini (or other small pasta)
  • ½ bunch cavolo nero, stalks removed and chopped
  • Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

Method

  1. Place the pancetta and oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until golden.
  2. Add the sage and cook for a further minute. Add the carrot, onion, celery and garlic and cook for 3-4 minutes until softened, then add the tomatoes and chicken stock. Season and cook for 10 minutes.
  3. Add the beans, pasta and 1 cup (250ml) water. Bring to a simmer and cook for 6-8 minutes until pasta is tender. Add the cavolo nero and cook for a further 2 minutes.
  4. Season to taste, top with parsley and parmesan, then serve with toasted ciabatta.
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