MATT MORAN'S SUPER EASY WINTER BEAN SOUP

SUPER EASY WINTER BEAN SOUP

This soup is perfect for those chilly winter evenings.

INGREDIENTS

• 100g smoked pancetta, rind removed and chopped
• 1 tbs extra virgin olive oil
• 5 sage leaves, chopped
• 2 carrots, chopped
• 1 red onion, chopped
• 2 celery sticks, chopped
• 4 garlic cloves, chopped
• 400g can diced tomatoes
• 400g can cherry tomatoes
• 1L reduced salt chicken stock
• 400g can cannellini beans, rinsed and drained
• 400g can borlotti beans, rinsed and drained
• 100g ditalini (or other small pasta)
• ½ bunch cavolo nero, stalks removed and chopped
• Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

• METHOD

  • 1
    Place the pancetta and oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until golden.
  • 2
    Add the sage and cook for a further minute. Add the carrot, onion, celery and garlic and cook for 3-4 minutes until softened, then add the tomatoes and chicken stock. Season and cook for 10 minutes.
  • 3
    Add the beans, pasta and 1 cup (250ml) water. Bring to a simmer and cook for 6-8 minutes until pasta is tender. Add the cavolo nero and cook for a further 2 minutes.
  • 4
    Season to taste, top with parsley and parmesan, then serve with toasted ciabatta.