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Borlotti Bean and Tomato soup
August 4th, 2010

serves 6

160ml extra virgin olive oil

1 large white onion, finely diced

3 carrots, finely diced

4 stalks celery and the celery heart, finely diced

5 cloves garlic finely sliced

1 teaspoon caraway seeds

1/3 cup chopped italian parsley

1 x 400g tin chopped tomatoes

1 litre chicken stock

500g white cabbage, shredded

2 x 400g tins borlotti beans, reserve the liquid

200g day-old ciabatta or sour dough bread, crusts removed and torn into small chunks

salt and black pepper for seasonoing

Handful grated parmesan cheese

Heat olive oil in a heavy based pot over medium heat

Add the onion, carrot, celery and small pinch of salt and gently fry, stirring at intervals until soft

Add garlic, caraway seeds and half  the parsley, cook for 2 minutes and add the tomatoes

Simmer gently for 15 minutes, add the stock, bean liquid and cabbage and season with salt and pepper

Allow to cook for 20 minutes until the cabbage is soft

Take off the heat, add the bread chunks and parsley, allow to stand for 5 minutes

Serve in bowls with extra virgin olive drizzled over and sprinkled parmesan cheese



White Bean and Chorizo soup
August 4th, 2010

serves 4

2x 400g tins Cannellini beans, reserve bean liquid

300ml chicken stock

6 tablespoons extra virgin olive oil

6 garlic cloves, crushed

half teaspoon smoked paprika

half cup of chopped italian parsley

200g soft chorizo, cut into small cubes

salt and black pepper for seasoning

Place the beans,  reserved liquid and chicken stock in a blender and purée until smooth

Heat  olive oil on medium heat, add the garlic and fry quickly

Add half of the parsley, stir well

Add the paprika and the bean purée, season with salt and pepper and allow to simmer

In a separate frying pan over high heat, fry the chorizo cubes until just crisp

Add chorizo to the soup, serve in bowls with the remaining chopped parsley sprinkled over



Fennel, Potato and White Bean soup
August 4th, 2010

serves 4

1 400g tin Cannellini beans, drained, reserve liquid

4 tablespoons extra virgin olive oil

4 fennel bulbs, outside layer removed and finely diced

3 cloves garlic, finely sliced

1 teaspoon fennel seeds

350g waxy potatoes, peeled and cut into 1cm cubes

1 litre of chicken stock

pinch of saffron threads, infused in a tablespoon of boiling water

1/4 cup chopped fresh fennel leaves

salt and pepper for seasoning

In a heavy-based saucepan, heat the olive oil over a medium heat.

Add the chopped fennel bulbs with a pinch of salt, combine with the olive oil

Turn the heat down and fry the fennel until it starts to caramelise a bit

Add the garlic, fennel seeds and potatoes, mix well, cook for further five minutes

Add the reserved bean liquid, stock and saffron, stir in well

Bring the soup to a simmer and cook for fifteen minutes

Add the drained cannellini beans, season with salt and pepper and cook for 5 minutes

Serve in bowls with the chopped fennel and a drizzle of extra virgin olive oil



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