Olive Harvester's Soup - Italian Main course

Ingredients

  • 200 g Cannellini beans (dried) (soaked)
  • 200 g Borlotti beans (dried) (soaked)
  • 6 piece Garlic (whole)
  • 20 g Fresh sage (chopped)
  • 150 ml Olive oil
  • 2 tsp Tomato purée
  • 100 g Cavolo nero (chopped)
  • 0.5 piece Spring cabbage (chopped)
  • 100 g Butternut squash (peeled and finely diced)
  • 1 piece Onion (finely diced)
  • 1 piece Carrot (peeled and finely diced)
  • 1 piece Leek (diced)
  • 0.5 piece Fennel bulb (finely diced)
  • 1 piece Celery (finely diced)
  • 1 piece courgette (finely diced)
  • 1 tbsp Fennel fronds
  • 2 tbsp Parsley
  • 1 tbsp Fresh mint leaves
  • 1 piece Grilled focaccia

Instructions

  1. Add the beans, 4 garlic cloves, and three-quarters of the sage to a large casserole pot and simmer for around 1 hour 30 minutes until tender.

  2. In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3-4 minutes on medium heat.

  3. Add the cavolo nero, spring cabbage, butternut squash, onion, carrot, leek, fennel bulb, celery, and courgette to the pan. Season well and cook for 10 minutes.

  4. Add the beans and their cooking liquor. Stir well and simmer for 30 minutes. If the soup is too thick, add a little water.

  5. Stir in the fennel fronds, parsley, and mint. Season to taste.

  6. Serve hot with grilled focaccia and a drizzle of olive oil.

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