Ingredients

Method

• 4 T extra virgin olive oil
• 1 large leek, sliced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 t dried oregano
• 1 bouquet garni
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 litre vegetable stock
• 50 g pasta, uncooked
• 1 x 400 g can butter beans, drained
• 150 g baby marrows, diced
• 100 g Woolworths frozen petit-pois
• 100 g vine tomatoes
• 3 thick slices Woolworths sourdough ciabatta, torn into chunks
• 100 g Kalamata olives, pitted and chopped
• 10 g Italian parsley, roughly chopped
• 10 g dill, roughly chopped
• 125 g Woolworths burrata, torn

Method

Ingredients

1. Heat half the olive oil in a large saucepan. Fry the leek, carrot and garlic over a medium heat for about 5 minutes, or until softened and caramelised. Add the bouquet garni and fry for a further three minutes, then season.

2. Add the vegetable stock and stir in the pasta. Simmer for 8–10 minutes, or until the pasta is cooked. Stir in
the butter beans, baby marrows and petit pois.

3. Heat a pan and add the remaining olive oil. Fry the tomatoes until slightly charred and blistered. Add to the soup. Just before serving, gently stir the chunks of bread into the soup. Serve the soup steaming hot in the pot, topped with the olives, herbs and burrata.

Find more Italian recipes here. 

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana