Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 1 bulb fennel, finely chopped
- 1 tablespoon rosemary leaves
- Sea salt
- Cracked black pepper
- 3 cups chicken stock (750 ml)
- 3 cups water (750 ml)
- 3 cups shredded silverbeet (80 grams)
- 150 grams cavola nero, stalks removed
- 1 1/2 cups peas ( baby peas, frozen 225 grams)
- 240 grams sliced baguette (8 slices or 12 slices if serving 6)
- 200 grams stracchino cheese, sliced
How to Make
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Step 1: Heat oil in a large saucepan over high heat and add the onion, garlic, fennel, rosemary, salt and pepper and cook for 6 to 8 minutes or until soft and then add the stock and water and bring to the boil and then reduce heat to medium and cook for 10 to 12 minutes or until reduced slightly and then add the silverbeet, cavolo nero and peas and cook for 2 minutes or until the silverbeet is tender.
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Step 2: While soup is cooking, heat the grill/broiler on high and top the baguette slices with the stracchino, place on a large oven tray and cook for 2 to 3 minutes or until dark and golden brown and the cheese has melted.
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Step 3: Divide the soup between bowls, top with the toasts and sprinkle with pepper to serve.
We hope you enjoy this recipe!
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