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Spring vegetable and bean soup with crispy, chewy sourdough toast

A delicious soup made with spring produce and served with a crunchy sourdough toast to dip away. 




  • 6 oz pancetta, cubed (optional)
  • 2 leeks, dark green end discarded, halved, cleaned, and thinly sliced
  • 3 ribs of celery, thinly sliced
  • 2 cloves of garlic, finely minced
  • 1/2 teaspoon chilli flakes (optional)
  • 8 cups vegetable stock
  • 2 540ml cans of cannellini beans, drained and rinse
  • 1 cup fresh or frozen peas
  • 1 bunch of kale, stems removed and roughly chopped
  • Zest and juice of 1 lemon
  • Kosher salt and cracked black pepper, to taste
  • Chilli oil for garnish (optional)


  • 4-6 thick slices of sourdough bread
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper



  1. Heat a large pot over medium-high heat and add pancetta. Cook pancetta, stirring occasionally, until it has crisped and rendered all the fat, about five to six minutes. Scoop out the pancetta, add it to a paper towel-lined plate, and discard all but two tablespoons of the fat. If you make this without the pancetta, substitute the fat with two tablespoons of extra-virgin olive oil.
  2. Add leeks and celery to the pot and sauté for two to three minutes. Add garlic and chili flakes, if using, and continue to sauté for another minute or so. Pour in the vegetable stock and let the soup come to a simmer. Add beans, peas, and kale, and give the soup a good mix. Let the kale gently wilt in the simmering soup until tender. Stir in pancetta, if using, and finish with lemon zest and juice and season with salt and pepper. Continue to simmer. 


  1. For the toast, heat olive oil in a cast iron pan over medium-high heat. Add a few slices of sourdough and move it around as it toasts to prevent it from burning. Toast each side for a few minutes or until the edges are crisped and almost charred and the rest is nicely browned. Remove from heat, season with salt and pepper, and repeat with remaining slices.


  1. Serve each bowl of soup with a whisper of chili oil and a piece of toasty sourdough, and enjoy! 

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