Supplies
- 2 round loaves of sourdough bread
- 1 red onion
- 2 carrots
- 2 sticks of celery
- 3 small leeks
- 1 clove of garlic
- 1 purple potato
- 1 x 400g tin of cannellini beans
- 100g smoked bacon lardons
- Olive oil
- 1/2 teaspoon dried oregano
- 1 fresh bay leaf
- 2 x 400g tins of chopped tomatoes
- 1 ltr veg stock
- 75g rainbow chard
- 100g alphabet pasta
- 1/2 a bunch of fresh basil , optional
- Parmesan cheese
Steps
- Start by hollowing out the loaves of bread - slice the top off the loaves and scoop out the dough inside to make a bowl. Set aside.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes or until golden.
- Add the onion, carrots, celery, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add garlic, potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 10 minutes, or until the potato is cooked through.
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is cooked.
- Season to taste with sea salt and black pepper, then ladle into the bread bowls to serve.
- Serve with a grating of Parmesan and some basil leaves.