Hearty Bean Soup

Blog_primary_hearty bean soup with gf bread

When the temperature drops, there is nothing better than a big bowlful of piping hot soup. We all have our own version of minestrone soup and this is Maggie's absolute favourite; and it's especially beneficial for our elders due to the easily digested, high protein beans that are present. 

Ingredients

  • 400g cooked broad beans (200g dried, soaked overnight and cooked)
  • ¼ cup Extra Virgin Olive Oil
  • 20g butter
  • 2 onions
  • 2 cloves garlic, finely chopped
  • 8 sprigs thyme
  • 2 carrots, cut into ¾ cm dice
  • 2 sticks celery, cut into ¾ cm dice
  • 250g cooked smoked pork belly
  • Rind from a 200g piece if Regianno Parmigano plus some shavings for garnish
  • 500g tomato passata
  • 1.5L brodo stock
  • 1 large zucchini ¾ cm dice
  • 1 cup green beans, chopped into 1cm lengths
  • ½ bunch kale
  • Sea salt
  • Black pepper
  • Parmesan to garnish
  • Flat leaf parsley to garnish

Method

Place the broad beans in a bowl and cover with 4 times the amount of water, leave overnight or for 12 hours.

The next day, strain and rinse the beans, place in a large pot with 4 times the amount of fresh water, bring to the boil, skim off any white bubbles, turn down and simmer for 40 minutes or until tender.

Heat a large pot on the stove, add the Extra Virgin Olive Oil, butter, diced onion, thyme and garlic, cook gently, avoid getting any colour, lightly season.

Add the diced carrot, green beans, celery and diced pork belly, cook for 2 minutes.

Deglaze the pan with the stock, add the passata, bring to the boil, skim off any impurities, place a lid three quarters over the pan and simmer 30 minutes.

Add the broad beans, zucchini and finely chopped kale, simmer for a further 20 minutes.

Allow to sit for 10 minutes, remove the thyme and parmesan rind and check seasoning.

Ladle into soup bowls, top with fresh leaves of chopped flat leaf parsley, a drizzle of olive oil and shaved parmesan.