Serves 4
For the beans: 200g dried broad beans, soaked overnight 200g dried white beans, soaked overnight 1 onion, peeled and chopped 1 carrot, peeled and chopped 1 celery stick, chopped 300g unsmoked pancetta with rind 1 sprig rosemary 2 garlic cloves, peeled and left whole For the soup base: 2 tbsp olive oil, plus extra for drizzling 1 onion, peeled and diced 1 carrot, peeled and diced 2 celery sticks, diced 3 garlic cloves, peeled and minced 1 sprig rosemary 2 bay leaves 1 potato, peeled and diced ½ turnip, peeled and diced 500ml vegetable stock
To serve: 1 head of cavolo nero, roughly chopped and blanched 4 slices day-old sourdough bread 50g parmesan, freshly grated
• Place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary…
