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| Italian Bean and Smoked Pork Soup Bunny Chow |
Serves 6
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients:
- olive oil 2 T
- onion 1, finely chopped
- leeks 2, finely chopped
- garlic 2 cloves, finely chopped
- celery 2 sticks, roughly chopped
- carrots 4, peeled and roughly chopped
- thyme 3 sprigs
- pork rashers 400 g, halved
- bay leaves 4
- tomato paste 1 T
- Worcester sauce 2 T
- beef stock 4 cups
- borlotti beans 1 x 400 g can, drained
- sea salt and freshly ground black
- pepper, to taste
- fresh sourdough bread 1 loaf, hollowed
- Parmesan ¼ cup grated
Directions:
- Gently fry the onion and leeks in the olive oil until translucent and golden brown. Increase the heat and add the garlic, celery, carrots, thyme and pork rashers. Cook for 5 minutes, or until the pork rashers have coloured.
- Add the bay leaves and tomato paste and cook for 1 minute. Add the Worcester sauce and beef stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes or until the pork pulls apart. Add the borlotti beans for the last 5 minutes of cooking time.
- Toast the bread in a preheated oven for 5 minutes until slightly golden. Fill with the bean-and-pork soup and sprinkle over the Parmesan.
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