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

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.