Tuscan bean soup

Tuscan bean soup

4.7 136 ratings

Prep. 10 min

Total 30 min

2 portions

Ingredients

Parmesan cut into pieces (3 cm), plus extra shaved, to garnish
20 g
fresh rosemary (approx. 10 cm long), leaves only
1 sprig
fresh thyme leaves only
1 sprig
brown onion (approx. 40 g)
½
garlic clove
1
olive oil
20 g
pancetta diced
50 g
celery stalk (approx. 30 g), diced
1
carrot (approx. 70 g), diced
1
zucchini diced
30 g
canned chopped tomatoes
200 g
canned mixed beans rinsed and drained (approx. 250 g after draining)
400 g
water
160 g
Vegetable stock paste (see Tip)
2 tsp
dried chilli flakes
½ tsp
crusty bread to serve
2 slices

Difficulty

easy

Nutrition per 2 portions

Sodium 3639.5 mg

Protein 54 g

Calories 4435.8 kJ / 1056.1 kcal

Fat 41.7 g

Fibre 30.8 g

Saturated Fat 12.4 g

Carbohydrates 98.2 g

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Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

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