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White bean and rainbow silverbeet soup

White bean and rainbow silverbeet soup

You’ll need to begin this recipe a day ahead.

“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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White bean and rainbow silverbeet soup

Serves 8
Cooking Time Prep time 30 mins, cook 1 hr 35 mins (plus soaking)
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


1 Cook cannellini beans in a large saucepan of boiling water over medium-high heat until tender (40-45 minutes). Drain, set aside.
2 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.

RECIPE Jeremy Strode, Bistrode, Sydney PHOTOGRAPHY William Meppem STYLING Geraldine Munoz and Alice Storey

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