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Serves
6
Prep
15
mins
Cooking
40
mins
Find a recipe

Tuscan Soup

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Directions
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.

Step 3

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 4

Add tomatoes and covolo nero. Cook for a further 5 minutes until tender. Season to taste.

Step 5

Rub toasts with cut garlic and serve with soup.

Tips

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

Ingredients
  • 1 cup McKenzie's Borlotti Beans
  • 2 tbsp 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 covolo nero, shredded
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • Day old pane di casa bread, sliced and toasted
  • 1 clove garlic, halved

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Related Products


  • McKenzie's Borlotti Beans 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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