Tuscan bean soup
TM6 TM5 TM31

Tuscan bean soup

4.8 (83 ratings)

Ingredients

  • 70 g Parmesan cheese, cut into pieces (3 cm)
  • 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
  • 2 sprigs fresh thyme, leaves only
  • ½ brown onion (approx. 75 g)
  • 2 garlic cloves
  • 20 g olive oil
  • 150 g pancetta, cut into cubes (1 cm)
  • 2 celery stalks, cut into cubes (1 cm)
  • 1 carrot, cut into cubes (1 cm)
  • 100 g zucchini, cut into cubes (1 cm)
  • 400 g canned chopped tomatoes
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
  • 400 g canned cannellini beans, rinsed and drained (approx. 250 g after draining)
  • 400 g water
  • 1 tbsp Vegetable stock paste (see Tips)
  • 1 tsp dried chilli flakes
  • Parmesan cheese, shaved for garnishing (optional)
  • 6 slices crusty bread, to serve

Nutrition
per 1 portion
Calories
1487.6 kJ / 354.2 kcal
Protein
21.3 g
Carbohydrates
35.2 g
Fat
10.9 g
Saturated Fat
4 g
Fibre
12 g
Sodium
1261.6 mg

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