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Fagioli On Sourdough


Serves 4

Fagioli Stew
Borlotti or Cannellini Beans (Dried and soaked the night before or canned)
2 splashes of olive oil
1 medium Onion
2 pieces garlic
2 stalk celery
1 small carrot
Splash of white wine
1 ½ cup Passata
4 cups vegetable broth
4 rashers Bacon
2 bay leaves
Salt to taste
Pepper to taste
Small handful oregano

Charred Spitfire Sourdough
4 thick slices of Spitfire
2 cloves of garlic skin on
A few splashes of olive oil
Flaky salt
1 bunch parsley
1 lemon
1 cube Meredith Dairy marinated goats cheese

Dutch Oven
Stainless Steel Pan


  1. In a dutch oven, heat up some olive oil over medium high heat
  2. Slice your bacon rashers into about 1cm strips, pan fry until the edges to caramelize
  3. Dice your carrots, onion, garlic and celery
  4. Add in your diced veggies and sauté until the onions are translucent
  5. Deglaze with white white and cook the alcohol out for a couple of minutes
  6. Pour in the passata, borlotti beans, vegetable stock and bay leaves and lightly season with salt
  7. Simmer for 30 minutes or until a nice thick stew is formed
  8. Roughly chop oregano and fold into your stew in the last few minutes

Charred Spitfire Sourdough

  1. Slice your sourdough and generously brush with olive oil
  2. Toast in a pan until it golden brown with charred edges
  3. Rub with some fresh garlic and season with flaky salt


  1. Ladle on your stew, sprinkle with chopped parsley and a squeeze of lemon juice
  2. Add a few generous chunks of Meredith Dairy Goats Cheese
  3. Enjoy!
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