INGREDIENTS
Server 8
¼ cup Extra Virgin Olive Unfiltered Oil Paesano
2 onions, diced
8 cloves of garlic, each cut into 3-4 pieces
1 sliced celery heart (including the tender light-green leaves)
2 large or 4-5 smaller carrots, peeled and chopped into bite-sized pieces
2 cups Savoy cabbage, chopped into bite-sized pieces
2 bay leaves
1 cup fresh flageolet beans, or equivalent other fresh or cooked beans
350g of peeled and diced waxy potatoes
200g peeled Italian tomatoes, mashed
150g spinach, roughly chopped
1 cup parsley, roughly chopped
100g of carnaroli rice
Salt and pepper
60g parmesan rind, cut into 1cm cubes
Freshly grated parmesan
METHOD:
Heat the olive oil in a heavy bottom soup pot. Add the diced onions, garlic, celery heart, carrots, cabbage and bay leaves. Lightly fry the vegetables for 2-3 minutes making sure they don’t colour.
Add the beans, potatoes and tomatoes and stir. Cover the ingredients with water. Once the soup comes back to the boil add the rice and turn down to a simmer. Add a couple of good pinches of salt and stir. Keep simmering for 20-25 minutes until the rice has cooked.
Add the spinach, parsley and parmesan rinds and simmer for another 5 minutes. Turn off the heat, correct seasoning with salt and freshly ground pepper and serve with plenty of grated Parmesan and crusty bread. It’s much better the day after.
|
