Broccoli and bean soup with pecorino

Broccoli and bean soup with pecorino.
Broccoli and bean soup with pecorino. Photo: Marina Oliphant

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.


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



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.