Ingredients

The following ingredients have 4 Servings
  • 100ml extra virgin olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 150g pancetta, chopped
  • 2 garlic cloves, finely chopped
  • 2L (8 cups) chicken stock
  • 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
  • 250g dried cannellini beans, soaked in cold water overnight, drained
  • 2 bay leaves
  • 2 parsley stalks, bruised
  • 3 bunches (about 400g) cavolo nero, end stalks trimmed, coarsely chopped
  • 1 loaf day-old ciabatta, roughly torn
  • Finely grated parmesan, chilli flakes and lemon zest, to serve

Instruction

  • Heat oil in a saucepan over medium heat. Add onion, celery, carrot, pancetta and garlic. Cook, stirring occasionally, for 15 minutes until the vegetables are tender. Add stock, tomato, beans, bay leaves and parsley. Increase heat to medium-high and bring to a simmer, then reduce heat to medium and cook for 30 minutes, stirring occasionally, until beans are just tender.
  • Add chopped cavolo nero and cook for 30-40 minutes, stirring occasionally, until beans are very tender and cavolo nero is very soft. Remove parsley stalks and bay leaves and discard.
  • Divide bread among 8 deep bowls and ladle over the hot soup. Drizzle over olive oil and scatter with the grated parmesan, chilli and lemon zest, then serve.