Tuscan White Bean & Silverbeet Soup
Recipe: #26353
July 02, 2017
Categories: Beans, Celery, Onions, Italian, Potluck, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Non-Dairy, White Beans, more
"From our Saturday newspaper The Weekend West. Times are estimated. You will need to start the recipe the day before to soak the beans overnight."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (283.7 g)
- Calories 268.6
- Total Fat - 16.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 82.1 mg
- Sodium - 743 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 3.6 g
- Sugars - 6.2 g
- Protein - 17.2 g
- Calcium - 56.1 mg
- Iron - 2 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Soak the beans overnight and discard the water once soaked.
Step 2
Heat the oil, add the pancetta (bacon) and cook until it is just starting to colour and then add the onions, celery and garlic and cook for a further 3 minutes, stirring regularly and then add the beans, tomato and stock and simmer for about an hour or until the beans are tender and just starting to break down - this will vary.
Step 3
Season well and add the silverbeet and simmer for 5 more minutes but do not overcook or the colour will dull.
Step 4
Check the consistency of the soup and if it is too thick, add a little more stock.
Step 5
Pan-fry the sausage over medium heat until it is cooked through and then cut into slices.
Step 6
To serve, spoon the soup into large bowls, place several sausage slices on the top, drizzle around a little oil and scatter with the chopped parsley and serve with crusty bread and good glass of wine.
Tips
No special items needed.
0 Reviews
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