Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Poor Mans Bean Soup


Poor Mans Bean Soup
Recipe from Robert Castellani, Executive Chef at Donovans in St Kilda, Melbourne.
Serves 6 - 8

4 carrots
4 red onions
2 sticks of celery
1 small bunch of silverbeet
1 bunch Continental parsley
1 loaf of sourdough Casalinga
2 x 800g tins whole peeled tomatoes
1 bulb garlic, peeled
Rind of parmesan
500g fresh borlotti beans
700g cannellini beans
2 tbsp extra virgin olive oil,
for drizzling
Handful of yesterday's bread, torn

Cook the soaked white beans in a separate pot until they are soft - about 40 minutes.
Cut the vegetables into rough shapes and sweat them in a bit of oil with the garlic in a large pot until soft, with the lid on.
Decrust the Casalinga loaf and soak it in the water (enough to cover loaf), until it is mushy or porridgey.
Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the vegetables.
Reserve the other 1/4 for garnishing.
Add all the remaining ingredients and just cover with water.
Cover the pot and put into the oven for 2 hours at 180c.
Add a chunk of yesterday's bread to each bowl and drizzle with the olive oil.
WINE SUGGESTION: Cabernet Merlot


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