Name: Ditalini, borlotti bean and cavolo nero soup
Yield: 4
Ingredients: 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 chicken stock (6 cups); 100 gm dried ditalini (see note); 100 gm cavolo nero, finely shredded; To serve: extra-virgin olive oil; To serve: shaved parmesan

Ditalini, borlotti bean and cavolo nero soup

Australian Gourmet Traveller Italian recipe for ditalini, borlotti bean and cavolo nero soup

You will need to begin this recipe the day before.

Ingredients

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 chicken stock (6 cups)

100 gm dried ditalini (see note)

100 gm cavolo nero, finely shredded

To serve: extra-virgin olive oil

To serve: shaved parmesan

Method

Main

1.Place borlotti beans in a saucepan, cover with water and boil for 30 minutes or until tender. Drain and set aside.

2.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.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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