Saturday, 27 February 2016

Minestrone With Borlotti Beans.

- Recipe of the Week: Minestrone With Cannellini Beans | Theo Randall

Serves 6
2 tbsp olive oil
3 celery sticks, finely chopped
1 red onion, chopped
2 carrots, chopped
1 garlic clove, finely sliced
1 x 400g tins chopped tomatoes
300g cavolo nero
1 x 400g tin borlotti beans, drained and rinsed
1 small bunch basil leaves
Salt and pepper

- In a hot heavy based saucepan add the olive oil and the chopped celery carrot onion garlic.
Cook on a low heat 20 min until they are soft.
Add the tomatoes and cook for a further 20 min.

- Separate the leaves of the cavolo nero and the stalks.
In a pot of boiling salted water cook the cavolo nero leaves 3 min - until they are tender .
Drain and keep the cooking water.
Chop any large leaves into bite-size pieces.

Finely chop the stalks and bring to a gentle simmer 3 min and check the seasoning.
Drain and keep the cooking water.

- Add the borlotti beans to the tomato mixture and cook further 10 min.
Add three cups of the cavolo nero cooking water.
Bring to a gentle simmer for 5 min.

- Add the cavolo nero and the stalks with basil.
Check the seasoning and serve.

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