Bean soup, Siennese style
A recipe to feed your family for under $10 from John Flackhead, chef at Mikano restaurant in Auckland's Mechanics Bay.
- Soak beans overnight in cold water.
- Coarsely chop one onion, parsley, celery, garlic, and rosemary.
- Put in soup pot with dried beans and cover with plenty of cold water.
- Simmer until beans are tender, about one and a half hours. This is your stock.
- Meanwhile saute the other onion, finely chopped, with the pancetta over medium heat for 10 minutes.
- Add chopped tomatoes, salt and pepper and tarragon and simmer for another 10 minutes. Set aside.
- Cut the cabbage into quarters then into strips.
- When the beans are ready transfer half to bowl with a slotted spoon then puree the rest with the stock. Return puree to soup pot.
- Add cabbage and more cold water if it is too thick and simmer for 25 minutes.
- Add the tomato/pancetta mix and the reserved beans and simmer for 5 minutes.
- Toast the bread, put one slice in each large soup bowl, ladle over the hot soup and let stand for 5 minutes.
- Top with a little extra virgin olive oil.