CAVOLO NERO & CANNELLINI BEAN SOUP WITH PARSLEY SALSA
SERVES 4
2 tbs extra virgin olive oil1 leek, thinly sliced1 fennel bulb, thinly sliced3 garlic cloves, finely chopped1 tsp fennel seeds6 sprigs oregano, leaves picked1 parmesan rind4 cups (1L) good-quality chicken stock400g can cannellini beans, drained1 bunch cavolo nero (or silverbeet), trimmed, stems and leaves sliced Finely grated parmesan, to serve
PARSLEY & ALMOND SALSA
1/2 cup (80g) almonds, toasted1/2 bunch flat-leaf parsley4 sprigs oregano, leaves picked Juice of ½ lemon1/3 cup (80ml) extra virgin olive oil
Heat oil in a large saucepan over medium heat. Add leek, fennel, garlic, fennel seeds and oregano and cook, stirring occasionally, for 10-12 minutes until softened and lightly golden. Season. Add parmesan rind, stock and 1 cup (250ml) water and bring to a…
