Chicken Comforting

Matt Moran's super easy winter bean soup

Name: Matt Moran's super easy winter bean soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100g smoked pancetta, rind removed and chopped; 1 tbs extra virgin olive oil; 5 sage leaves, chopped; 2 carrots, chopped; 1 red onion, chopped; 2 celery sticks, chopped; 4 garlic cloves, chopped; 400g can diced tomatoes; 400g can cherry tomatoes; 1L reduced salt chicken stock; 400g can cannellini beans, rinsed and drained; 400g can borlotti beans, rinsed and drained; 100g ditalini (or other small pasta); ½ bunch cavolo nero, stalks removed and chopped; Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

2 ratings

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by Matt Moran

Chef and delicious. Produce Awards judge

May 31, 2017

This soup is perfect for those chilly winter evenings.

100g smoked pancetta, rind removed and chopped
1 tbs extra virgin olive oil
5 sage leaves, chopped
2 carrots, chopped
1 red onion, chopped
2 celery sticks, chopped
4 garlic cloves, chopped
400g can diced tomatoes
400g can cherry tomatoes
1L reduced salt chicken stock
400g can cannellini beans, rinsed and drained
400g can borlotti beans, rinsed and drained
100g ditalini (or other small pasta)
½ bunch cavolo nero, stalks removed and chopped
Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

Method

1.

Place the pancetta and oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until golden.
2.

Add the sage and cook for a further minute. Add the carrot, onion, celery and garlic and cook for 3-4 minutes until softened, then add the tomatoes and chicken stock. Season and cook for 10 minutes.
3.

Add the beans, pasta and 1 cup (250ml) water. Bring to a simmer and cook for 6-8 minutes until pasta is tender. Add the cavolo nero and cook for a further 2 minutes.
4.

Season to taste, top with parsley and parmesan, then serve with toasted ciabatta.