1 tbsp extra virgin olive oil
1 red onion, peeled and chopped
1 large carrot, peeled and chopped
2 sticks celery, chopped (keep the softer celery leaves and shred)
150 g pancetta, rind removed, diced (keep the rind)
6 garlic cloves, finely sliced
9 sage leaves, finely shredded
1 bunch of parsley, stalks, finely chopped (leaves shredded and reserved for later)
1 x 400 g tin whole peeled tomatoes
2 x 400 g tins cannellini beans, drained and rinsed
4 cups (200 g) cavalo nero, shredded
1 celeriac, peeled and diced
1 litre chicken stock
Parmesan rind (optional)
Salt flakes and black pepper, to taste
2-3 tsp red wine vinegar, to taste (optional)
- Heat olive oil in a large pot on medium-high heat, induction setting 7.
- Add onion, carrot and celery. Season with salt and gently sauté for 10 minutes.
- Add pancetta and continue to sauté for a further 10 minutes.
- Add garlic, sage and parsley stalks, sauté for an additional 5 minutes.
- Using your hands, squash the whole peeled tomatoes and add them to the pan, cook for 2-3 minutes.
- Add two-thirds of the beans, half the cavalo nero, chicken stock and celeriac. Add the reserved pancetta rind and parmesan rind if using.
- Bring to the boil and then simmer for 30 minutes, or until the celeriac is soft.
- Squash the remaining beans (or blend) to a paste. Add pureed beans and remaining cavalo nero. Stir through and allow the bean paste to be dispersed through the soup and thicken.
- Remove the pancetta rind and parmesan rind. Stir through shredded parsley and celery leaves. Season to taste with salt, pepper and red wine vinegar, if using.
- Serve in warm bowls, top with grated parmesan and a drizzle of olive oil.
Hints and tips
- You may require more chicken stock, depending on desired thickness.