INGREDIENTS
5 tbsp olive oil
3 garlic cloves, crushed
3 tbsp fresh rosemary, stripped from stalks
200g pancetta, finely chopped
2 carrots, peeled and diced
1 celery stick, washed and diced
3 tbsp dry chilli flakes
4 pork sausages, sliced into 2cm chunks
800g tinned butter beans, drained
400g green lentils, drained
500ml vegetable stock
Salt & Pepper
To garnish
80g freshly shaved Pecorino cheese
For garlic croutons
1 slice of ciabatta per person
2 garlic cloves, chopped into ½
1 tbsp dried oregano
1 tbsp olive oil
Extra olive oil for frying
Recipe continues
METHOD
Heat the olive oil in a large saucepan and fry the garlic, rosemary, pancetta, carrots, celery, chilli and sausage over a high heat for about 10 minutes or until golden brown.
Add the butter beans and lentils with the stock. Bring to the boil, season to taste, then reduce the heat cover and cook for 30 minutes, stirring occasionally.
Remove from the heat and leave to rest for 10 minutes.
To make the garlic croutons, rub the ciabatta slices with the garlic cloves, brush with 1 tbsp olive oil, scatter on 1tbsp dried herbs, dice into inch squares and fry in olive oil until golden.
Serve with shaved Pecorino and garlic croutons.