Leek, Potato and Cannellini Beans Soup (Zuppa di Porri, Patate e Cannellini)
Leek, Potato and Cannellini Beans Soup (Zuppa di Porri, Patate e Cannellini)
INGREDIENTS
serves 4
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1 leek, white part only, thinly sliced and well washed
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2 medium potatoes, peeled and cubed
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1 celery stick, sliced
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1 garlic clove, finely chopped
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3 tablespoons of extra-virgin olive oil
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1 small handful of smoked speck or pancetta (or chorizo), cut into cubes, omit for a vegetarian/vegan option
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1 tin of cannellini beans, well drained and rinsed
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3/4 cup of baby pasta (ditalini, orzo, risoni…)
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salt and pepper to taste
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chillies and celery leaves to serve, optional
HOW TO
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1. Heat up the oil in a medium saucepan, drop in the leeks and cook over medium-low heat for 8-10 minutes or until soft.
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2. Add the potatoes and celery along with the garlic and pancetta and cook over medium heat for 3-5 minutes.
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3. Add the beans and cover with water. Simmer for 20-25 minutes or until the vegetables are soft.
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4. Taste for salt and adjust accordingly.
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5. Puree 1/3 of the soup in a food processor or blender then add it back to the pot. Add the baby pasta and cook in the soup until al dente (you may need to add a little water to the pot, just enough to make sure the pasta is well covered)
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6. Serve drizzled with evoo, back pepper and celery leaves and some freshly chopped chillies for a little extra kick.
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