You may also like
Ingredients
- Olive oil for frying
- 1 large onion, chopped
- 4 garlic cloves, finely sliced
- 1kg carrots, chopped
- 1/2 bunch celery, sliced
- 500g tomato passata
- 2 litres water
- 1/4 cauliflower, chopped
- 750g zucchini, sliced
- 4 potatoes, peeled and diced
- Salt and pepper
- 125g cannellini beans, cooked
- 125g kidney beans, cooked
- 125g borlotti beans, cooked
- 1 bunch silver beet, roughly chopped
- 100g pecorino
Method
Heat the olive oil in a large pot and fry the onion until golden. Add the garlic, carrots and celery and fry, tossing well, for 5 minutes. Add the passata and water and bring slowly to the boil.
Add the cauliflower, zucchini, potatoes and generous amounts of salt and pepper. Simmer for 20 mins.
Add the cooked beans and silver beet and simmer for a further 10 mins or until thick and soupy.
To serve
Serve with plenty of freshly grated pecorino.
Makes 4 litres (adapted from a recipe that makes 18 litres).
