Italian Bean Soup

The soup to make when a friend offloads silverbeet.

Pretty much an Italian bean soup—watered down, but not in spirit. Nigel Slater’s version (with parmesan rinds and crostini) is the bomb, but this is the Dishpig remix: no cheese (unless you’re cutting some), just heartfelt goodness to share with mates.

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  • Ingredients

    4 tablespoons extra-virgin olive oil
    3 garlic smashed
    1 large onion chopped
    4 carrots peeled and chopped
    3 celery stalks chopped
    1/4 teaspoon chilli flakes
    1 generous teaspoon finely chopped fresh (or dried) rosemary
    1 x 400 g tomatoes
    1 cup passata
    3 tbsp tomato puree
    3 x 400 g mixed beans — cannellini, red kidney, butter beans (you name it) rinsed & drained
    1 bunch Silverbeet with stems and ribs discarded, leaves chopped
    2 bay leaves
    Salt to taste
    Freshly ground pepper

    Serve with
    1/2 cup grated Parmigiano Reggiano cheese
    Fresh sourdough with plenty of unsalted butter of course

  • Method

    In a large pot, heat some oil and fry off the garlic, then soften the onions.

    Add the carrots, celery, and a pinch of chilli flakes—along with plenty of salt and black pepper. Stir and keep it moving to stop anything sticking.

    Once the veg starts to soften, toss in the rosemary, tinned tomatoes, and passata. Stir it up like you mean it.

    Add the tomato puree and rinsed tins of mixed beans—no one wants a slimy bean.

    Tuck in the bay leaves and let everything simmer for a few minutes. Add the silverbeet and cook until it’s just wilted. DO NOT OVERCOOK—the carrots should still have some bite.

    Season again to taste, top with freshly grated parmesan, and serve away.