Ingredients
- 250 grams dried cannellini beans (soaked overnight)
- 2 tablespoon olive oil
- 200 grams pancetta ham (or bacon, cut into small dice)
- 2 yellow onions (diced)
- 2 sticks celery (diced)
- 1 tablespoon garlic, minced
- 1 can (450 gram) crushed tomatoes
- 4 cups chicken stock
- Salt
- Freshly ground black pepper
- Silverbeet leaves (2 big leaves, stems discarded and cut into wide shreds)
- 130 grams chorizo sausage (1 sausage)
- Extra virgin olive oil
- Chopped parsley
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.