SLOW COOKED TUSCAN BREAD SOUP

16 Ingredients

• 2 tsp olive oil

• 1 brown onion, fnely chopped

• 2 carrots, peeled, chopped

• 2 celery sticks, trimmed, chopped

INGREDIENTS

• 2 garlic cloves, crushed

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

Ingredients

• 1 tsp fennel seeds

• 1 tbsp olive oil

• Pinch of dried chilli fakes

• 4 Chicken Thigh Cutlets

• 400g can crushed tomatoes

• 4 Chicken Drumsticks

• 400g can Cannellini Beans, drained, rinsed

• 1 red onion, cut into wedges

• 1L (4 cups) Massel vegetable liquid stock

• 1 red capsicum, seeded, coarsely chopped

• 1 lemon, juiced, zested

• Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)

• 6 chicken thigh cutlets, bone in, trimmed

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 2 celery sticks, chopped

• 200g button mushrooms

• 4 French shallots, peeled

• 2 garlic cloves, crushed

• Finely chopped continental parsley, to serve

• 1 yellow capsicum, seeded, coarsely chopped

2 METHOD STEPS

• 2 garlic cloves, crushed

Step 1

• 2 anchovy fllets, fnely chopped

• 1 tbsp fnely chopped oregano

• 1/2 cup (125ml) dry white wine

• 400g can cherry tomatoes

• 250ml (1 cup) white wine

• 2 tbsp plain four

• 2 tbsp tomato paste

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender. Step 2 Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

• 1 cup (250ml) chicken stock

• 1/2 cup (80g) Sicilian olives

METHOD

1. Heat the oil in a large frying pan or fameproof casserole pan over medium-high heat. Cook combined chicken, in 2 batches, turning occasionally, for 5 mins or until golden brown. Transfer to a plate.

2. Add onion and combined capsicum to pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic, anchovy and oregano and cook, stirring, for 1 min or until aromatic. Return chicken to pan and pour over wine. Bring to the boil.

• 500ml (2 cups) Massel chicken style liquid stock

• 1 tbsp chopped fresh tarragon, plus extra sprigs, to serve

• 350g baby potatoes, halved if large

• 1 bunch baby carrots, trimmed, peeled

• 200g green beans, trimmed

METHOD

1. Set a 5L slow cooker to Browning. Once heated, season chicken and place, skin-side down, in the slow cooker. Cook, turning once, for 5-7 minutes or until browned. Transfer to a plate.

3. Transfer the chicken mixture to a slow cooker. Add the tomato, stock and olives. Cover and cook for 3 hours on high (or 6 hours on low) or until chicken is almost falling off the bone and sauce thickens slightly. Season.

2. With the slow cooker still set to Browning, add celery, mushroom and shallot. Cook for 5 minutes or until golden and beginning to caramelise. Add garlic and cook for 1 minute. Pour in wine and cook for 3 minutes or until reduced by half. Add four and tomato paste. Cook, stirring, for 2 minutes. Gradually add the chicken stock, stirring, until smooth. Bring to the boil. Stir in the tarragon and season.

Auguste Escoffer

3. Change the slow cooker setting to Low. Return the chicken to the slow cooker along with the potato. Cover and cook for 3 hours. Add carrot, tucking them into the mixture, and cover. Cook for a further 2-3 hours, adding the beans in the last 30 minutes of cooking, until chicken is cooked and vegetables are tender. Serve topped with extra tarragon sprigs.