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Tuscan bean soup

Tuscan bean soup
4.8 440 évaluations
Prép. 15min
Total 40min
6 portions
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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

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