Stelline, Borlotti Bean and Rocket Soup
Photography Nick Tresidder.
This simple soup relies on using a good quality chicken stock. Stelline are tiny star-shaped pasta.
INGREDIENTS
3 tablespoons olive oil
1 leek, thinly sliced
1 small fennel bulb, thinly sliced
4 rashers streaky bacon, thinly sliced
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
6 cups good quality chicken stock
1⁄2 cup stelline or other very small pasta
1 x 400 gram tin cooked borlotti beans, drained and rinsed
2 handfuls rocket leaves
sea salt and freshly ground pepper
1⁄2 cup fresh basil
shaved Parmesan to serve
METHOD
Heat the olive oil in a large saucepan and cook the leek, fennel, bacon, garlic and rosemary for 5 minutes. Add the chicken stock, season well and bring to the boil. Add the pasta and cook until al dente. Add the borlotti beans and rocket, season well and simmer for two minutes.
To serve: Ladle into warm bowls and top with a drizzle of olive oil, a few ripped basil leaves and shaved Parmesan. Serves 4
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.