Soup to share

I make no claims on the recipe for this wonderful, hearty soup inspired by the Italian ribollita. But I’ve been cooking it a lot in this chilly winter weather (well, chilly by Australian standards!…

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Soup to share

I make no claims on the recipe for this wonderful, hearty soup inspired by the Italian ribollita.

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But I’ve been cooking it a lot in this chilly winter weather (well, chilly by Australian standards!) People keep asking me for the recipe so I thought I’d share it here.

It comes from a cookbook by Aussie chef Bill Granger, Bill’s Basics. I have an extensive cookbook collection but this is one of my favorites. Every recipe I’ve made from it has turned out splendidly and they are much in demand from my family. With my background as an editor in food magazines, I can be critical of recipes—I can only praise this collection!

Here it is—a tasty, warming soup.

BAKED BORLOTTI BEAN AND PANCETTA SOUP

Ingredients

  • 375 g (2 cups) dried borlotti beans
  • 2 red onions, diced
  • 100g pancetta, chopped, or a ham hock
  • 6 garlic cloves, thinly sliced
  • 4 celery sticks, diced
  • ½ teaspoons dried chilli flakes plus ½ tsp extra
  • 2 teaspoons chopped rosemary
  • 1 litre (4 cups) chicken or vegetable stock
  • 200g ciabatta bread, crust removed, roughly torn
  • 1 tablespoon olive oil
  • 1 bunch cavolo nero, shredded
  • Method

Put the borlotti beans in a large bow, cover with cold water and leave to soak for 8 hours or overnight. Rinse the beans under cold running water, then drain well.

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Preheat the oven to 180˚C. Put the beans in a large ovenproof casserole dish with the onion, pancetta or ham hock, garlic, celery, chilli flakes, rosemary, stock and 1 litre (4 cups) water. Season with sea salt and black pepper. Put the lid on the dish and bake in the oven for 2 hours, stirring occasionally, until the beans are tender, adding a little more water if necessary.

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When the soup is nearly ready, put the ciabatta on a baking tray, drizzle with olive oil, sprinkle with the extra chilli flakes and some sea salt. Bake for 10–15 minutes until golden brown.

If you used the ham hock, lift it out now, shred the meat and return to the soup with the cavolo nero. Put the lid back on and leave for a couple of minutes until the cavolo nero is bright green.

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Ladle into bowls and top with the toasted ciabatta croutons.

Serves six

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Bill’s Basics by Bill Granger, HarperCollins Publishers

I’ve cooked this recipe several times. I’ve found with Bill Granger’s recipes from Bill’s Basics that if you follow the recipe exactly it turns out perfectly.

One time I didn’t have pancetta so used speck. Cavolo nero or tuscan cabbage isn’t always available where I shop – I’ve used kale instead and it tasted just as good.

I serve this soup with shaved parmesan cheese on top.

It’s so worth making the croutons, they taste fantastic and their crispness is a great contrast in texture. I’ve made them with sourdough bread when I haven’t had ciabatta.

I’ve successfully frozen this soup.

NOTE Australian standard measuring cups are used in this recipe. An Australian standard measuring cup is 250ml, an American one is 240ml so there isn’t much difference in a recipe like this.

One Australian metric tablespoon holds 20mls; a tablespoon in the US, the UK and New Zealand holds 15mls.

100 grams is approximately 4 oz

180˚C oven heat is approximately 360˚F

(For an excellent resource in converting baking measures and ingredients from other countries, visit Joy of Baking.)

KANDY SHEPHERD writes fun, feel-good fiction.

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