Stelline, Borlotti Bean and Rocket Soup

, from Issue #23, page 91.
Photography Nick Tresidder.
    Stelline, Borlotti Bean and Rocket Soup

    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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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.