October 21, 2017
This hearty soup with deep layers of flavor has chistorra sausage for that smoky hint, red pimiento paste to add body and a spicy kick, and veggies like celery, carrots, onions to complete the dish with bright aroma. Finally, a touch of basil-sesame oil adds freshness and pungency giving it an over all well-rounded flavor.
1Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3Scrub and dice the potato. Drain the cannellini beans, then set aside.
4Finely slice the bacon.
5Heat 2 tablespoons of roasted sesame oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
6Add the garlic, onion, carrots, celery, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
7Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
8Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
9Remove and discard any tough stalks bits from the greens, then roughly chop.
10Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
11To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
12Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
13Add a splash more stock or water to loosen, if needed.
14Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper.