ADAM SWANSON'S BEAN & CURLS SOUP
500 g San Remo Reg No27 Curls
75 ml olive oil
1 cup small basil leaves
2 chicken breasts, diced small
2 chorizo, diced small
1 jar tomato passata
2 L chicken stock
3 small celery stalks, sliced
1 garlic clove, slightly crushed
100 g pecorino, grated
Salt & pepper, to taste
400 g tin Cannellini beans, rinsed and drained
1 tbsp tomato paste
Heat the oil and garlic in a large pot. Add chicken, chorizo and celery and cook on medium heat for 4 to 5 minutes, stirring occasionally. Mix the tomato paste into the pot and cook for 1 minute.
Add tomato passata, chicken stock and bring to the boil. Once boiled, reduce heat to a simmer.
Next add the pasta to the pot and cook for 8 to 10 minutes, or until pasta is al dente.
Remove the pot from the heat and cover for 2 minutes. Remove the garlic and tear the basil leaves into the pot. Add in the cannellini beans.
Season the soup with salt and pepper.
Finish with pecorino over the top.
LYNTON'S CHORIZO BRUNCH
EMMA'S SEASONAL SALAD
MY MARKET KITCHEN
Creative Media Productions