White bean and rainbow silverbeet soup

Australian Gourmet Traveller recipe for white bean and rainbow silverbeet soup by Jeremy Strode from Bistrode restaurant in Sydney.

Serves 8

Prep

30M

Cook

1H 35M

Total

2H 5M

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“The white bean and rainbow silverbeet soup at Sydney’s Bistrode is delicious. I’d appreciate it if chef Jeremy Strode would share the recipe so I can get cooking before winter’s end.”

John McDonald, Balmain, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

200 gm dried cannellini beans, soaked in cold water overnight, drained

100 ml extra-virgin olive oil, plus extra for drizzling

150 gm speck, finely chopped

½ bunch rainbow silverbeet, trimmed, stalks coarsely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

4 garlic cloves, finely chopped

Pinch of dried chilli flakes

1 leek, finely chopped

1.2 kg canned Roma tomatoes, drained

2 litres chicken stock (8 cups)

To serve: crusty bread

Method

Main

1.Cook cannellini beans in a large saucepan of boiling water over medium-high heat until tender (40-45 minutes). Drain, set aside.

2.Heat olive oil in a large saucepan over medium heat, add speck, silverbeet stalks celery, onion, garlic and chilli, sauté until tender (7-10 minutes). Add leek, sauté until tender (5-7 minutes). Add tomato, stock and beans, simmer until very tender (20-25 minutes). Add silverbeet leaves, simmer until tender (3-5 minutes), season to taste. Serve hot drizzled with extra-virgin olive oil, with crusty bread.

This recipe is from the August 2010 issue of .
Notes

Jeremy Strode

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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