You will need to begin this recipe the day before.
150 gmdried borlotti beans, soaked in cold water overnight50 gmbutter1leek, washed and thinly sliced80 gmpancetta, coarsely chopped2 clovesgarlic, finely chopped1½ litres (6 cups) chicken stock100 gm dried ditalini (see note) 100 gmcavolo nero, finely shreddedTo serve:extra-virgin olive oilTo serve:shaved parmesan
Place borlotti beans in a saucepan, cover with water and boil for 30 minutes or until tender. Drain and set aside.
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