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Gino Special Soup Recipe

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4

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0:40 - 0:15

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maryam from khi
Ingredients
  1. 180g stale country-style bread
  2. 6 tbsp olive oil
  3. 1 medium onion, peeled and roughly chopped
  4. 1 medium leek, thinly sliced
  5. 2 medium carrots, peeled and roughly chopped
  6. 2 celery sticks, roughly chopped
  7. 2 x 400g beans
  8. 2 sprigs of fresh rosemary
  9. 3 sprigs of fresh thyme
  10. 2 bay leaves
  11. 1 x 400g tin of chopped tomatoes
  12. 1 tbsp tomato puree
  13. 600ml hot vegetable stock
  14. 1 medium courgette, halved lengthways and roughly sliced
  15. 200g cavolo nero, tough central midribs removed and leaves shredded
  16. Salt and white pepper
Method
  • Preheat the oven to 180C/gas mark 4. Put the bread on a baking sheet and bake for 10 minutes. When cool enough to handle, tear it into bite sized chunks.
  • Heat the oil in large, heavy based saucepan or flameproof casserole over a medium heat. Add the onion, leeks, carrots and celery and fry gently for 20 minutes, stirring occasionally.
  • Meanwhile, using a blender or food processor, puree one of the tins of beans with their liquid until smooth.
  • Rinse and drain the second tin of beans. Make a bouquet garni by binding together the rosemary, thyme and bay leaves using a little string.
  • Add the blended and drained beans, tomatoes and tomato puree to the saucepan and drop in the bouquet garni.
  • Pour in the stock and bring to the boil over a high heat. Reduce the heat, cover and simmer gently for 45 minutes, stirring occasionally.
  • Remove and discard the bouquet garni, add the courgette and cavolo nero and season with salt and pepper. Cover again and simmer for a further 15 minutes.
  • To serve, place a few chunks of the bread on the bottom of each warmed bowl and ladle soup over the top.
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