Loaf Shop

Ingredients

• 250g (11/4 cups) dried cannellini beans, soaked overnight then drained
• 1 bunch silverbeet, ends trimmed
• 60ml (1/4 cup) extra virgin olive oil, plus extra, for serving
• 1 leek, trimmed and finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 125g piece pancetta, finely chopped
• 3 cloves garlic, finely sliced
• ½ teaspoon ground fennel seeds
• ½ teaspoon dried chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 litre (4 cups) chicken stock
• 200g stale LOAF ciabatta, crusts removed and coarsely chopped
• Grated parmesan and torn basil leaves, to serve