​Tomato & bean soup with goat’s cheese panatellas & pesto

This great meal-in-a-bowl soup can be eaten without the goat’s cheese and basil panatellas for a simple supper but they do complete the dish beautifully if entertaining.

Serves 4
 
Ingredients
* 150g borlotti beans, soaked overnight in water with lemon juice
* knob of clarified butter, butter or coconut oil
* 1 onion, finely chopped
* 2 celery sticks, roughly chopped
* 1 small leek, roughly chopped
* 1 carrot, roughly chopped
* 1 garlic clove, sliced
* a few oregano sprigs, leaves stripped from stalks
* pinch of salt
* 300ml strained passata
* 300g canned tomatoes
* 50g sun-dried tomatoes, soaked overnight
* 750ml chicken broth 

For the goat’s cheese & basil panatellas:
* 80g semi-soft goat’s cheese
* 4 slices Parma ham
* 4 large basil leaves
* 1 tsp clarified butter

For the pesto:
* 50g basil leaves
* 1 small garlic clove, peeled
* 80ml extra virgin olive oil
* 30g toasted pine nuts 
* salt and ground black pepper
* 30g grated parmesan

For the vegetable garnish:
* 1 courgette, cut into 1cm cubes
* 1 carrot, cut into 1cm cubes
* 2 celery sticks, cut into 1cm cubes
* small piece of clarified butter, butter or coconut oil
 
Method
1. Drain the soaked borlotti beans and cook in a pan of boiling unsalted water for 30 minutes. Drain well and set aside.

2. Make the pesto (in advance if easier) by pounding all the ingredients in a pestle and mortar until smooth. Cover and leave in a cool place.

3. To make the soup, melt the butter in a large saucepan and fry the onion, celery, leek and carrot until golden brown.

4. Add the garlic, oregano and salt. Cook for a further two minutes, then add all the remaining ingredients. Simmer gently for 15 minutes over a low heat.

5. Remove from the heat and add half the cooked beans, reserving the rest for the garnish, and blitz in a jug blender.

6. To make the panatellas, split the cheese into four equal chunks. Using your hands, roll them into 5cm long cigar shapes.

7. Lay the Parma ham on a chopping board and place a basil leaf on each slice together with a ‘cigar’ of goat’s cheese. Roll up in the ham and sauté in the butter just before serving.

8. Just before serving, sauté the vegetable garnish and reserved borlotti beans in a pan over a medium heat until light brown.

9. Serve the soup warm over the vegetable garnish, with a good dollop of pesto and the panatellas on the side.

More from Gut Gastronomy:

Gut Gastronomy: Revolutionise Your Eating to Create Great Health by Vicki Edgson and Adam Palmer. Based on the health regime created by Elaine Williams and Stephanie Moore of Grayshott Spa. Photography by Lisa Linder. Published by Jacqui Small, £30.


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