Tuscan Peasant soup
2
teaspoons olive oil
1
red onion, finely chopped
2
celery sticks, chopped
1
carrot, chopped
100g
pancetta, coarsely chopped
2
garlic cloves, crushed
4
cups stock
400g
can borlotti beans
5
Roma tomatoes, finely chopped
200g
silverbeet, shredded or Tuscan kale/cabbage/cavalo nero
¼
cup thyme or lemon thyme
Lebanese/flat
leaf parsley
How to make it:
Heat oil in a large saucepan.
Sauté onion, celery, carrot and pancetta, stirring occasionally, for 6-7
minutes, until vegetables are soft. Add garlic and stir for 1 minute.
Add stock, beans and tomato.
Bring to boil. Boil for 2 minutes. Reduce heat to low. Simmer, stirring occasionally,
for 10 minutes. Add silverbeet or Tuscan kale/cabbage/nero and cook for 2
minutes or until wilted. Season with pepper.
Divide soup among bowls.
Sprinkle with parsley.
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