Ingredients

Method

• 2 stalks celery, sliced
• 6 spring onions, chopped
• 140 g fine green beans, topped
• 400 g white butter beans, drained
• 400 g red kidney beans, drained
• 2 sprigs thyme
• 4 cups good-quality chicken stock
• 250 g butternut-and-sage cappelletti
• Maldon sea salt and freshly ground black pepper
• 100 g grated Parmesan
• a few leaves of fresh thyme
• 30 g fresh basil, ripped, for serving

Method

Ingredients

Preheat the oven to 190ºC.
Place the celery, spring onion, all the beans and thyme in the chicken stock then bring to a boil. Simmer for 8 to 10 minutes. Add the cappelletti and cook for another 2 to 3 minutes. Season to taste.
To make the wafers, lightly grease a sheet of baking paper and spread the grated Parmesan into 8 rounds, about 10cm each in diameter. Sprinkle with a few thyme leaves and bake for 4 to 5 minutes, until the edges change colour. Shape over a rolling pin or use as is.
Serve the wafers with the broth.

Per serving: 1413.6kJ, 13.8g protein, 13.2g fat, 27.5g carbs

TASTE’s take:
Ready in 30 minutes, chef Jacques Erasmus’s fragrant soups are perfect for chilly winter evenings.