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Ditalini, borlotti bean and cavolo nero soup

You will need to begin this recipe the day before.

You'll need

150 gm dried borlotti beans, soaked in cold water overnight 50 gm butter 1 leek, washed and thinly sliced 80 gm pancetta, coarsely chopped 2 cloves garlic, finely chopped 1½ litres (6 cups) chicken stock 100 gm dried ditalini (see note) 100 gm cavolo nero, finely shredded To serve: extra-virgin olive oil To serve: shaved parmesan


  • 01
  • Place borlotti beans in a saucepan, cover with water and boil for 30 minutes or until tender. Drain and set aside.
  • 02
  • Heat butter in a large saucepan, add leek, pancetta and garlic and sweat over low heat for 8 minutes or until soft. Add chicken stock, bring to the boil, then add ditalini and simmer for 8 minutes or until al dente. Add cavolo nero and borlotti beans and cook for 5 minutes or until warmed through. Serve drizzled with extra-virgin olive oil and scattered with parmesan.

Note Ditalini is a small pasta typically used in soups. If unavailable, substitute with other soup pasta such as risoni.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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