Serves 6
3 Tbsp extra virgin olive oil (EVO)
1 leek, finely sliced (white part only)
2 medium carrots, chopped
2 sticks celery, chopped
3 cloves garlic, crushed
Sal de Añana Provençal herb salt
Freshly ground black pepper
690g bottle Sabato tomato passata
2 cups Foundation chicken or vegetable stock
¾ cup Rustichella Orzo
700g jar El Navarrico large white farmhouse beans
3 Tbsp chopped Italian parsley
Sabato salsa verde, to serve
Parmigiano Reggiano, finely grated
Heat the EVO in a large heavy-based pot set over medium heat. Add the leek, carrots, celery and garlic and season with salt and pepper. Cook for 8-10 minutes, stirring regularly, until softened but not browned.
Stir in the passata, stock and 1 cup water and bring mixture to the boil. Stir in the risoni, then reduce heat to medium-low and simmer for 15 minutes until pasta is al dente (just tender to the bite).
Gently stir in the beans and parsley and simmer for 5 minutes more to heat through. Serve the soup in bowls, topped with a dollop of salsa verde and a sprinkling of Parmigiano.
Recipe by Julie Le Clerc
