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Jerusalem artichoke and bean soup with rocket pesto

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil for frying

  2. 1 onion, diced

  3. 3 cloves garlic, chopped

  4. 200g smoked ham, chopped

  5. 400g can cannellini beans

  6. 15 Jerusalem artichokes, peeled and chopped into chunks

  7. Salt and freshly ground black pepper to taste

  8. touch of chilli

  9. small bunch of roughly chopped continental parsley

  10. 200 ml white wine

  11. 1.4 litre water

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy-based saucepan. Saute onion and garlic until golden. Add ham and artichokes and saute for a minute. Season to taste. Add a touch of chilli and half the parsley.

  2. Add the white wine, then the water and simmer for 45 minutes.

  3. Add the remaining parsley and beans and cook for a further five minutes. Blend or process until coarsely pureed. Serve with a drizzle of pesto , extra virgin olive oil and crusty bread.

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