Hearty bean soup

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR 20 MIN­UTES (+ SOAKING TIME) START THIS RECIPE A DAY AHEAD

⅔ cup (100g) dried broad beans 3 cups (750ml) wa­ter

1 litre (4 cups) wa­ter, ex­tra 1 ta­ble­spoon ex­tra vir­gin olive oil 125g speck, cut into 1cm dice

20g but­ter

1 medium (150g) brown onion, chopped

1 clove gar­lic, chopped finely 4 sprigs fresh thyme 1 medium (120g) car­rot, diced

1 stick (150g) cel­ery, trimmed, diced 3 cups (750ml) chicken or veg­etable stock

1 cup (250ml) tomato pas­sata rind from a 100g piece of parmi­giano reg­giano (parme­san cheese), with

1cm cheese re­main­ing

1 small (90g) zuc­chini, diced

100g green beans, cut into 3cm lengths 50g kale, stalks re­moved, leaves torn 2 ta­ble­spoons chopped fresh flat-leaf pars­ley ex­tra vir­gin olive oil, to serve shaved parme­san, to serve

1 Place the broad beans in a large bowl with the 3 cups of wa­ter. Cover; stand overnight or for 12 hours.

2 Drain beans. Rinse well; drain. Place beans in a large saucepan with ex­tra 1 litre of wa­ter; bring to the boil. Skim off any white bub­bles. Re­duce heat; sim­mer, un­cov­ered, for 40 min­utes or un­til ten­der. Drain. 3 Mean­while, heat a large saucepan over medium heat. Add oil and chopped speck; fry for 3-4 min­utes or un­til lightly golden, then add but­ter, onion, gar­lic and thyme. Cook, stir­ring, for 5-6 min­utes or un­til soft but not coloured. Sea­son lightly with sea salt and freshly ground black pep­per.

4 Add car­rot, cel­ery and broad­beans; cook, stir­ring, for 2 min­utes.

5 Add stock to pan; stir well, scrap­ing browned pieces from base of pan. Add pas­sata and parme­san rind; bring to the boil. Skim away any scum from top of mix­ture. Place a lid three-quar­ters over the pan; sim­mer for 30 min­utes. Add the zuc­chini and green beans; sim­mer, par­tially cov­ered, for a fur­ther 2-3 min­utes or un­til zuc­chini is just ten­der. Dis­card the thyme and parme­san rind; sea­son to taste. Stir through the torn kale leaves.

6 La­dle soup into bowls; top with pars­ley, a driz­zle of ex­tra oil and shaved parme­san.

Soup suit­able to freeze. Not suit­able to mi­crowave.

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