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DifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 tbsp EXTRA-VIRGIN OLIVE OIL
 2 CELERY STICKS, THINLY SLICED
 1 ONION, HALVED AND SLICED
 1 LEEK TRIMMED. HALVED AND SLICED
 4 GARLIC CLOVES, PEELED AND THINLY SLICED
 1 tsp DRIED ROSEMARY
 1 BAY LEAF
 1 400G TIN OF WHITE BEANS, DRAINED AND RINSED
 1 l VEGETABLE STOCK
 1 BUNCH OF SILVERBEET
 SMALL BUNCH OF POTATOES (ANY KIND IS FINE)
 SMALL BUNCH OF BEETROOT
 1 tbsp CHOPPED DILL
 2 tbsp CHOPPED PARSLEY LEAVES
 A SQUEEZE OF LEMON JUICE
 FLAKY SEA SALT AND FRESHLY GROUND BLACK PEPPER
TO SERVE
 2 THICK SLICES OF SOURDOUGH TOASTED
  EXTRA VIRGIN OLIVE OIL
 1 GARLIC CLOVE
1

Place a large, heavy-based pan over a medium heat.

2

Add the olive oil followed by the celery, onion, leek, potato, beetroot, garlic, rosemary and season with salt and pepper.
Stir the vegetables with a wooden spoon and sweat for 10-12 minutes, until they begin to soften.

3

Add the beans, then stir well and cook for a further 3-4 minutes.
Pour over the stock, bring to the simmer and cook for 15-20 minutes, until the vegetables are tender.

4

Meanwhile, rinse the silverbeet. If the stalks are fleshy and thick, strip the leaves from them and cut up the stalks thinly. After 15-20 minutes simmering time, add them to the pan, then roughly chop the leaves and add those 4-5 minutes later.
If the stalks are relatively thin, you can chop them and the leaves and add both to the soup at the same time.

5

Simmer the soup for a further 8–10 minutes, until the silverbeet is lovely and tender. Then, add all the chopped herbs, the squeeze of lemon, and plenty of salt and pepper to taste.
Stir and turn off the heat.

6

If you're serving with sourdough toast, trickle the hot toast with a little
olive oil, rub with a little garlic and season lightly with flaky sea salt.
Ladle the soup into warm bowls, season with pepper, then add the toast
and trickle generously with oil.

Ingredients

 2 tbsp EXTRA-VIRGIN OLIVE OIL
 2 CELERY STICKS, THINLY SLICED
 1 ONION, HALVED AND SLICED
 1 LEEK TRIMMED. HALVED AND SLICED
 4 GARLIC CLOVES, PEELED AND THINLY SLICED
 1 tsp DRIED ROSEMARY
 1 BAY LEAF
 1 400G TIN OF WHITE BEANS, DRAINED AND RINSED
 1 l VEGETABLE STOCK
 1 BUNCH OF SILVERBEET
 SMALL BUNCH OF POTATOES (ANY KIND IS FINE)
 SMALL BUNCH OF BEETROOT
 1 tbsp CHOPPED DILL
 2 tbsp CHOPPED PARSLEY LEAVES
 A SQUEEZE OF LEMON JUICE
 FLAKY SEA SALT AND FRESHLY GROUND BLACK PEPPER
TO SERVE
 2 THICK SLICES OF SOURDOUGH TOASTED
  EXTRA VIRGIN OLIVE OIL
 1 GARLIC CLOVE

Directions

1

Place a large, heavy-based pan over a medium heat.

2

Add the olive oil followed by the celery, onion, leek, potato, beetroot, garlic, rosemary and season with salt and pepper.
Stir the vegetables with a wooden spoon and sweat for 10-12 minutes, until they begin to soften.

3

Add the beans, then stir well and cook for a further 3-4 minutes.
Pour over the stock, bring to the simmer and cook for 15-20 minutes, until the vegetables are tender.

4

Meanwhile, rinse the silverbeet. If the stalks are fleshy and thick, strip the leaves from them and cut up the stalks thinly. After 15-20 minutes simmering time, add them to the pan, then roughly chop the leaves and add those 4-5 minutes later.
If the stalks are relatively thin, you can chop them and the leaves and add both to the soup at the same time.

5

Simmer the soup for a further 8–10 minutes, until the silverbeet is lovely and tender. Then, add all the chopped herbs, the squeeze of lemon, and plenty of salt and pepper to taste.
Stir and turn off the heat.

6

If you're serving with sourdough toast, trickle the hot toast with a little
olive oil, rub with a little garlic and season lightly with flaky sea salt.
Ladle the soup into warm bowls, season with pepper, then add the toast
and trickle generously with oil.

HERBED SILVERBEET LEEK & WHITE BEAN SOUP