Cannellini bean soup with pecorino gremolata
Method
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion, celery and carrot with 1 crushed garlic clove and the chilli until softish, stirring now and again.
- Then crush the cumin seeds and cardamom pods using a mortar and pestle (or in a food processor) and add to the pot. Cook to toast the spices, regularly stirring.
- Add the cannelini beans with a decent amount of seasonings and about 1¼ litres stock. Stir well, bring to the boil, turn down the heat and gently cook until the vegies are very tender. Then taste for seasoning and blend in batches.
- To make the gremolata, mix together the pecorino and lemon zest with the remaining garlic and parsley until a paste is formed.
- Serve the soup in large bowls with a spoonful of the gremolata on top.
Ingredients
- olive oil
- 2 large onions, diced
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, crushed
- 1 small red chilli, seeded & chopped
- 1 tspn cumin seeds
- 2-3 cardamom pods
- 3 cans cannelini beans, drained & rinsed
- sea salt & freshly ground pepper
- 1½ litres vegetable stock
- ½ cup grated pecorino cheese (or parmesan)
- 1 tbsp grated lemon rind
- 2 tbsp chopped fresh parsley
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