Pasta e Faglioli

Straddling the divide between soup and stew, this recipe makes for a deep and plentiful potful, enough for several suppers.

INGREDIENTS

olive oil, for cooking
1 large onion, finely diced
2 medium sized leeks, rinsed and sliced
2 cloves garlic, minced
3 carrots, coarsely chopped
3 stems celery, finely diced
1 bunch Swiss Chard, centre rib removed and shred-cut
2 x 400g tinned chopped tomatoes
125ml (1/2 cup) passata
5 cups chicken stock
3 bay leaves
3 sprigs fresh thyme
¼ teaspoon red chilli flakes
1 Parmesan rind
2 x 400g tinned cannellini beans, rinsed and drained (borlotti are meaty and delicious too)
½ cup ditalini pasta, cooked (any small pasta will do)
ciabatta bread, thickly sliced
grated parmesan, to serve
salt and freshly ground black pepper

METHOD

Heat 2 tablespoons olive oil in a 26cm Le Creuset Signature Round Casserole. Add onions and leeks and sauté until softened, around 5 minutes. Stir through the garlic and cook for another minute.

Drizzle in a little more oil before adding the carrots and celery. Sauté for a further 6 minutes. Season the vegetables lightly with salt. Cover with the lid and cook over a gentle heat for 6-8 minutes until the vegetables are collapsed, almost caramelized. Add the Swiss Chard, turn through the softened vegetables and cook for several minutes to wilt down.

Add the chopped tomatoes, passata, stock, bay leaves, thyme, chilli and Parmesan rind. Cover with the lid and simmer for about 40 minutes. Remove the Parmesan rind, add the beans and cooked pasta and heat through. Taste and adjust seasoning if needed.

Preheat the oven to 200° C. Arrange the ciabatta on a baking sheet. Brush with olive oil and bake for 10-12 until golden and crisp.

Tear the bruschetta into large pieces and divide between serving bowls. Ladle the soup into the bowls, half covering the bread. Finish with grated Parmesan and a drizzle of peppery olive oil.

Recipe and image courtesy of Dianne Bibby (as featured in the Beautiful Home Food eBook.)