This is the first recipe i cooked from Claire Thomson’s eagerly awaited ” Home Cookery Year” which came out earlier this month. The book is divided into seasons so i am busy working my way through autumn recipes . Watch this space for a few more….
Ingredients
- 3 tbsp good olive oil plus more to serve
- 1 onion peeled and finely diced
- 1 carrot peeled and finely diced
- 1 celery stick finely diced
- 6 sage leaves finely chopped ( or 2 rosemary sprigs, leaves picked and finely chopped)
- 3 plump cloves garlic peeled and finely chopped
- 500 g Cavolo Nero tough stalks discarded, leaves sliced into ribbons
- 1 litre chicken or vegetable stock or water
- 80 g fine polenta
- 1 x 400g can borlotti or cannellini beans drained and rinsed
- juice of 1/2 lemon or to taste
- flaky sea salt and black pepper
- a good handful grated Parmesan to serve
Servings:
Instructions
- Heat the oil in a heavy based frying pan over a moderate heat. Add the onion, carrot and celery and cook for 10 minutes, until the onion is soft and translucent.
- Add the herbs and the garlic and cook for a further two minutes, until fragrant. Add the cavolo nero and cook for 8-10 minutes, until the leaves are wilted and reduced in size.
- Add the stock or water and season to taste with salt and plenty of freshly ground pepper. Gently simmer for 15 minutes until the cavolo nero is completely tender.
- Add the polenta in a thin steady stream, stirring constantly so it mixes in well with the vegetables.
- Reduce the heat to moderate low and simmer for about 15-20 minutes until the polenta is fully cooked. Add a little more liquid if the soup gets too thick during this time.
- About two minutes before the end of the cooking time add the beans to warm through. Simmer until the flavours have melded, then check seasoning, adding more salt and pepper if needed and then the lemon juice to taste.
- Serve in warm shallow soup bowls with plenty of grated parmesan on top and a good slug of olive oil.
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