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Pancetta and borlotti bean soup with toasts
Pancetta and borlotti bean soup with toasts
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Prep Time:
735 minutes
Cook Time:
430 minutes
Total Time:
1165 minutes
Hearty soup with flavorful borlotti beans.
Ingredients:
  • 190g (1 cup) dried borlotti beans
  • 4.60 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 4 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 75g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp fresh rosemary, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 500ml (2 cups) chicken style liquid stock or vegetable liquid stock
  • 500ml (2 cups) water
  • 100g trimmed cavolo nero (Tuscan cabbage), chopped
  • 4 slices rye bread, grilled
  • 30.00 gm fresh basil pesto
  • Baby herbs, to serve
Instructions:
  • In a bowl, soak beans in cold water for 8 hours or overnight. Drain and transfer to a saucepan. Cover with cold water, bring to a boil over medium-high heat, and cook for 10 minutes. Drain well before using.
  • 1. In a non-stick frying pan, heat oil over medium heat. Sauté onion, celery, carrot, and pancetta, stirring occasionally, for 5 minutes until softened. Stir in garlic, rosemary, and chilli and cook for an additional minute until fragrant.
  • In a 6L slow cooker, combine the onion mixture, beans, stock, and water. Cover and cook on low for 6-7 hours. Mix in the cavolo nero and season generously with black pepper before serving.
  • - Spread a generous amount of flavorful pesto on the bread slices. - Ladle the delicious soup into individual bowls. - Garnish each bowl with a sprinkle of fresh herbs. - Serve the soup alongside the tasty pesto toast.

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