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White bean and rainbow silverbeet soup

You'll need

200 gm dried cannellini beans, soaked in cold water overnight, drained 100 ml extra-virgin olive oil, plus extra for drizzling 150 gm speck, finely chopped ½ bunch rainbow silverbeet, trimmed, stalks coarsely chopped 2 celery stalks, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped Pinch of dried chilli flakes 1 leek, finely chopped 1.2 kg canned Roma tomatoes, drained 2 litres (8 cups) chicken stock To serve: crusty bread


  • 01
  • Cook cannellini beans in a large saucepan of boiling water over medium-high heat until tender (40-45 minutes). Drain, set aside.
  • 02
  • Heat olive oil in a large saucepan over medium heat, add speck, silverbeet stalks celery, onion, garlic and chilli, sauté until tender (7-10 minutes). Add leek, sauté until tender (5-7 minutes). Add tomato, stock and beans, simmer until very tender (20-25 minutes). Add silverbeet leaves, simmer until tender (3-5 minutes), season to taste. Serve hot drizzled with extra-virgin olive oil, with crusty bread.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

“The white bean and rainbow silverbeet soup at Sydney’s Bistrode is delicious. I’d appreciate it if chef Jeremy Strode would share the recipe so I can get cooking before winter’s end.”
John McDonald, Balmain, NSW

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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