Name: Tuscan Soup
Prep time: 15 min
Cook time: 40 min
Yield: Serves 6
Ingredients: 1 cup McKenzie's Borlotti Beans; 2 tbs extra virgin olive oil; 1 onion, finely diced; 60g piece pancetta, diced; 1 carrot, diced; 1 celery stick, chopped; 2-3 garlic cloves, finely chopped; 1 1/2 litres chicken or vegetable stock; 2 potatoes, diced; 1 bay leaf; 1 sprig rosemary and thyme; 3 tomatoes, diced; 150g cavolo nero, shredded; To taste, McKenzie's Australian Natural Sea Salt Large Grinder; To taste, McKenzie's Whole Black Peppercorn Large Grinder; Day old pane di casa bread, sliced and toasted; 1 clove garlic, halved

1 cup McKenzie's Borlotti Beans 2 tbs extra virgin olive oil 1 onion, finely diced 60g piece pancetta, diced 1 carrot, diced 1 celery stick, chopped 2-3 garlic cloves, finely chopped 1^1/2 litres chicken or vegetable stock 2 potatoes, diced 1 bay leaf 1 sprig rosemary and thyme 3 tomatoes, diced 150g cavolo nero, shredded To taste, McKenzie's Australian Natural Sea Salt Large Grinder To taste, McKenzie's Whole Black Peppercorn Large Grinder Day old pane di casa bread, sliced and toasted 1 clove garlic, halved

Step 1

Prepare Borlotti Bean according to on-pack preparation instructions and soak overnight. Drain and set aside.

Step 2

Heat the oil in a large pot and add onion, pancetta, carrot, celery and garlic, cooking until onion is just tender. Pour in the stock, borlotti beans, potatoes and herbs. Bring to the boil and simmer for approximately 30 minutes until potatoes and beans are tender.

Step 3

add tomatoes and cavolo nero. Cook for a further 5 minutes until tender. Season to taste. Rub toast with cut garlic and serve with soup.

Alternatively, break bread into chunks and stir into the soup
Try adding savoy cabbage or silverbeet in place of cavolo nero

Tuscan Soup

Tuscan Soup

Tuscan Soup

Step 1

Step 2

Step 3

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Tuscan Soup

Tuscan Soup

Tuscan Soup

Ingredients

Directions

Step 1

Step 2

Step 3

Tip

McKenzie’s Products

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