Tuscan bean soup

Tuscan bean soup

4.8 456 évaluations

Préparation 15min

Total 40min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1261.6 mg

Protides 21.3 g

Calories 1487.6 kJ / 354.2 kcal

Lipides 10.9 g

Fibre 12 g

Graisses saturées 4 g

Glucides 35.2 g

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Également présenté dans

Budget friendly Italian 10 Recettes
Australie et Nouvelle-Zélande

Souper Star 10 Recettes
International

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