July 1, 2015

Recipe & words: Gretchen Lowe
Styling: Amber Armitage
Photography: Manja Wachsmuth
Featured: Homestyle Magazine

This is a simple but lovely vegetable soup – it’s jam-packed full of winter green goodness. A warming bowl with mum is the perfect solution to a cold night in.

Serves 4-6

60ml olive oil
120g pancetta, coarsely chopped
2 courgette, coarsely chopped
3 shallots, thinly sliced
3 cloves garlic, finely chopped
1 fennel bulb, thinly sliced
100g fusilli pasta
2 litres  chicken stock
400g can cannellini beans, drained and rinsed
1 bunch of broccolini, trimmed, cut into 3cm lengths
100g  kale, thinly sliced
1 cup (loosely packed) basil leaves, coarsely torn

To serve: extra-virgin olive oil, shaved parmesan and crusty bread

Heat olive oil in a large heavy-based saucepan, add pancetta, courgette, shallots, garlic and fennel and cook over medium-high heat until soft (5 minutes). Season to taste with sea salt and freshly ground black pepper. Add pasta and chicken stock bring to the boil, reduce heat to low, and simmer until pasta is almost cooked (5 minutes). Add beans, broccolini and kale, stir to combine and cook until broccolini is tender and pasta is al dente (3 minutes). Season to taste, add basil leaves, and serve drizzled with extra-virgin olive oil, shaved parmesan and crusty bread.

A wonderful recipe from my days at Homestyle. Thanks to the talented Manja Wachsmuth for her photography and Amber Armitage for help with food styling. x

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