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Bean soup with bruschetta and parmesan rinds
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 4
Gennaro Contaldo’s delicate bean soup is simple to prepare and nutritious – stir in leftover parmesan rind and celery leaves for a deeper flavour
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Ingredients
For the soup
- 120ml extra virgin Olive oil
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 stalk Celery, finely chopped
- 1/4 leeks, finely chopped
- 300g dried beans, such as borlotti, cannellini, butter beans or kidney beans, soaked overnight
- handful stalks Parsley, finely chopped
- 300g ripe cherry tomotoes
- 1 clove Garlic, crushed
- 1.5 litres vegetable stock
- A few pieces of Parmesan rind, to taste
- 1 handful celery leaves, finely chopped
To serve
- 4 slices toasted rustic bread, rubbed with garlic
- extra virgin Olive oil, for drizzling
Method
1. Heat the olive oil in a lidded pan and fry the onion, carrot, celery and leek until softened, but not browned.2. Drain the beans and add to the pan, along with the parsley stalks, tomatoes and garlic.
3. Pour in the vegetable stock and bring to the boil. Reduce the heat to medium, cover with a lid and simmer for about 45 minutes, or until the beans are tender.
4. Stir in the parmesan rind and simmer for a further 5 minutes.
5. Remove the parmesan, stir in the celery leaves and add salt and freshly ground black pepper, to taste.
6. Serve with the garlic toasted bread and a drizzle of olive oil.
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