Italian recipes
: 2½–3 hours
Ragù bianco
Green ribollita soup and truffle oil
4
Easy
10 minutes
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.
Photographer: Myburgh Du Plessis
Food assistant: Claire van Rooyen and Bianca Jones