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Green ribollita soup and truffle oil

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

olive oil, for frying
300 g leeks, washed and sliced
3 garlic cloves, minced
½ lemon, zested
1 litre chicken stock
1 Parmesan rind
1 x 400 g butter beans can, drained
100 g fresh peas
sea salt and freshly ground black pepper, to taste
200 g baby spinach
5 g Italian parsley, chopped
200 g dried lasagne sheets, cooked
Woolworths focaccia croutons, for serving
Woolworths truffle oil, for drizzling
Parmesan, grated, for serving

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the leeks and garlic. Sauté for 5–7 minutes until soft and fragrant.

2. Stir in the lemon zest, then pour in the chicken stock and add the Parmesan rind. Bring to a gentle boil.

3. Add the butter beans and peas and season to taste. Simmer for 10 minutes.

4. Divide the spinach, parsley and cooked pasta between 4 serving bowls. Remove the Parmesan rind and ladle the hot soup into the bowls (the heat from the soup will cook the spinach but still leave it bright and vibrant). Top with the croutons, drizzle with truffle oil and top with Parmesan.

Find more soup recipes here.

Photographer: Myburgh Du Plessis
Food assistant: Claire van Rooyen and Bianca Jones