1805-main

Recipe

Italian Vegetable Soup

4
Serves
25 MINS
Prep Time
25 MINS
Cook Time
14
Ingredients
Ingredients
Method
  • 1 Leek, cleaned and sliced
  • 1 leek, cleaned and sliced
  • 2 white or gold zucchini, diced
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp extra virgin olive oil
  • 75 sliced pancetta, chopped (optional)
  • 1.25 ltr chicken or vegetable stock
  • 1 can diced tomatoes, 400 grams
  • 1 can cannellini beans, 400 grams, drained and rinsed
  • 1/2 tsp Salt and freshly ground black pepper
  • 1 Tuscan kale (cavolo nero), bunch, shredded
  • 4 slices crusty bread
  • 3 tbsp olive fusion green tapenade
  1. Heat oil in large saucepan and add onion, pancetta and garlic. Fry for 5 minutes without browning. Add leeks and zucchini. Fry for 5 minutes.
  2. Add stock, tomatoes, beans. Bring to boil. Reduce heat and simmer for 10 minutes. Add Tuscan kale (cavolo nero), season with salt and pepper, simmer for further 5 minutes.
  3. Meanwhile, cut bread into squares about 4 cm and toast. Spread each one with tapenade. Serve on top of soup.