It is now officially soup weather in Melbourne, here’s a flavoursome twist on a traditional classic that’s bound to warm you up.
1 tbs olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 celery stick, chopped
1 bay leaf
2 smokey bacon bones
1 cup soaked or tinned borlotti beans
1 litre chicken stock
1 x 400g tin crushed tomatoes
water to cover
1 bunch silverbeet leaves, finely chopped (you could also use kale)
sea salt & freshly cracked pepper
fresh parmesan to serve
In a soup pot, saute onion, garlic, carrot, celery and bay leaf in the olive oil, gently for 5 minutes or until soft.
Add the bacon bones, beans, stock and crushed tomatoes. Top with fresh cold water until the bacon bones are immersed in liquid.
Bring to the boil and simmer for 1.5 to 2 hours. Stir through silverbeet and season with salt and pepper to taste. Simmer gently for a further 5 minutes to gently cook the silverbeet.
Serve with crusty bread and fresh parmesan on top.