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Feta, artichoke, lemon and spring-herb bread

Feta, artichoke, lemon and spring-herb bread

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Sweet and juicy spanish green tomato burger

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Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

10 minutes (+ baking time: 5 minutes)

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Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes (+ baking time: 5 minutes)

Ingredients

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

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.