White Bean and Rainbow Silverbeet Soup

gourmettraveller.com.au

200 gm dried cannellini beans, soaked in cold water overnight, drained

100 ml extra-virgin olive oil, plus extra for drizzling

150 gm speck, finely chopped

½ bunch rainbow silverbeet, trimmed, stalks coarsely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

4 garlic cloves, finely chopped

Pinch of dried chilli flakes

1 leek, finely chopped

1.2 kg canned Roma tomatoes, drained

2 litres chicken stock (8 cups)

To serve: crusty bread

Directions at gourmettraveller.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer