Zuppa alla Frantoiana

10:00 pm on 21 February 2005

(Serves 6)

Ingredients

  • 6 vine ripened tomatoes, chopped coarsely
  • ½ cup extra virgin olive oil
  • ½ teaspoon flaky sea salt
  • finely chopped zest of 1 large lemon
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 large sprig fresh thyme
  • ½ teaspoon cracked black pepper
  • 2 leeks, white part only, split lengthways and thinly sliced
  • 2 courgettes, diced 1.5 cm
  • 1 bulb fennel, halved and thinly sliced
  • 3 medium sized Agria potatoes, peeled and diced 1.5 cm
  • 1 litre well flavoured chicken stock
  • 250 mls water
  • 1 cup peas
  • 1 bunch silverbeet leaves which have been boiled in salted water until
  • well wilted, refreshed in cold water, squeezed dry and chopped
  • 200g green beans, thinly sliced
  • ½ cup each ripped up basil and mint leaves leaves
  • freshly grated parmesan if desired

Method

Put the tomatoes, extra virgin olive oil, salt and lemon zest into a bowl. Mix well and reserve.

Heat the olive oil in a wide saucepan and add the garlic, thyme, pepper, leeks, courgettes and fennel. Fry gently without browning for about 15 minutes.

Add the stock, water and potatoes, bring to the boil and simmer 10 minutes until the potatoes are tender.

Add the peas, silverbeet and beans and bring to the boil. Boil gently for 3 minutes.

Remove from the heat and allow to cool a little.

Stir in the tomato mixture and the basil and mint leaves and serve immediately with crusty sourdough bread. Sprinkle with parmesan if desired.

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