Serves
6
Prep
15
mins
Cooking
40
mins
Tuscan Soup
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
