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Silverbeet and borlotti bean soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy up this season with comforting silverbeet and borlotti bean soup paired with savory cheesy bread rolls.
Ingredients:
  • 1 bunch silverbeet, washed, dried
  • 1 brown onion, chopped
  • 2 celery stalks, sliced
  • 2 carrots, coarsely chopped
  • 100g pancetta, coarsely chopped
  • 2 garlic cloves, crushed, plus 1 extra clove, halved
  • 1L vegetable stock
  • 400g can Brand Italian Diced Tomatoes
  • 400g can borlotti beans, rinsed, drained
  • 1/2 pkt Brand Bake At Home White Dinner bread rolls
  • 100g parmesan, finely grated
Instructions:
  • Prepare silverbeet by separating the stems from the leaves, discarding the white veins from the leaves and shredding them coarsely. Trim the stems and slice them thinly. Heat oil in a large saucepan over medium heat and cook the silverbeet stems, onion, celery, carrot, and pancetta, stirring occasionally, for 8-10 minutes until soft and lightly golden. Add crushed garlic and cook, stirring, for 1 minute until fragrant.
  • Add in the stock, tomato, and beans, creating a flavorful base. Cover the mixture and bring it to a vigorous boil over high heat. Lower the heat and let it simmer, partially covered, for 15 minutes until the veggies are tender. Finally, mix in the silverbeet leaves and cook for 2-3 minutes until they're wilted. Enjoy the rich and vibrant flavors!
  • Prepare dinner rolls according to the instructions on the packet.
  • - Preheat the grill on high. - Slice the rolls and toast them under the grill, keeping them about 8cm from the heat source, for 1-2 minutes per side or until they are crispy and golden. - Rub one side of each slice with the cut sides of the extra garlic, sprinkle with Parmesan, and then continue grilling for another 1-2 minutes until the cheese is melted. - Serve these delightful cheesy garlic rolls alongside your favorite soup.

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