Broccoli and bean soup with pecorino
Cold winter day, home on a Saturday, time to spare. It's a perfect opportunity to make a soup for lunch that will warm you to your toes.
Ingredients
1 cup dried white beans
1 tbsp olive oil
1 leek, thinly sliced
2 garlic cloves, thinly sliced
2 red chillies, thinly sliced, seeds removed
2 litres chicken or vegetable stock
1 cup small pasta
80g broccoli or broccolini, cut into
small florets
4 tbsp pecorino cheese
Sourdough bread to serve
Method
Soak beans in water overnight, then drain.
Heat olive oil in a heavy-based saucepan over medium heat; add leek, garlic, chillies and saute for 10 minutes or until soft. Season to taste.
Add beans and stock, bring to the boil, reduce heat, cover and simmer for 1 hour or until beans are tender. Add pasta, cook 5minutes, then add broccoli and cook for a further 5 minutes or until pasta is al dente and broccoli is tender.
Check seasoning, spoon into bowls and sprinkle cheese over each serve.
Drizzle a little extra virgin olive oil, then grill sourdough bread and rub with raw garlic; serve warm.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
