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WHITE BEAN AND SPRING GREEN SOUP

A hearty and comforting soup by @TheCornerPlot using Perello Alargada white beans.
READY IN

45 min

COOKING TIME

40 min

PREP TIME

10 min

SERVES

Serves 4

ingredients

  • 1 red onion
  • 1 carrot
  • 1 celery stick
  • 1 stem of rosemary
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 2 tsp Nora pepper paste
IN STOCK
  • ½ tsp chilli flakes
  • 2 cloves of garlic, chopped
  • 1 tin polpa (or crushed plum tomatoes)
  • 1L vegetable stock
IN STOCK
  • 720g jar Perello Alargada white beans
IN STOCK
  • 200g spring cabbage or cavolo nero, shredded
  • 1 loaf of ciabatta
  • Handful of grated Galmesan cheese
IN STOCK
  • Sea salt and black pepper
  • Extra virgin olive oil
IN STOCK

Method

  1. Heat a splash of olive oil in a large saucepan over a medium heat. Dice the onion, carrot and celery and add to the pan with a pinch of salt. Cook over a low heat, lid on, for 5-7 mins, until softened. Add the rosemary, bay leaves, tomato purée, nora pepper paste, chilli and garlic. Cook for a couple of mins before pouring in the polpa and vegetable stock.
  2. Place half of the beans in a bowl and mash with a fork. Add to the pan and simmer for 20 mins on a low heat.
  3. Add the rest of the beans and the spring cabbage to the saucepan and cook for 15 mins. Add a generous grind of black pepper and check the seasoning, adding a little salt if needed.
  4. Slice the ciabatta and toast. Rub with a clove of garlic, if you wish.
  5. Sprinkle some of the Galmesan into a hot non-stick frying pan. When it starts to melt, place a slice of ciabatta on top and add a drizzle of olive oil to the top of the bread. Cook until the cheese has caramelised, then flip over and cook for a few seconds before removing to a plate. Repeat with 3 more slices of ciabatta.
  6. Place a slice of toasted ciabatta (without the cheese) into the base of each serving bowl. Spoon the soup over the top and add a sprinkle of Galmesan and a drizzle of extra virgin olive oil. Serve with the toasted cheesy ciabatta.

Little tip

For a super speedy version, replace the first 10 ingredients with 2 jars of Brindisa tomato sofrito.

ingredients

  • 1 red onion
  • 1 carrot
  • 1 celery stick
  • 1 stem of rosemary
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 2 tsp Nora pepper paste
IN STOCK
  • ½ tsp chilli flakes
  • 2 cloves of garlic, chopped
  • 1 tin polpa (or crushed plum tomatoes)
  • 1L vegetable stock
IN STOCK
  • 720g jar Perello Alargada white beans
IN STOCK
  • 200g spring cabbage or cavolo nero, shredded
  • 1 loaf of ciabatta
  • Handful of grated Galmesan cheese
IN STOCK
  • Sea salt and black pepper
  • Extra virgin olive oil
IN STOCK
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