Tuscan bean soup

Name: Tuscan bean soup
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 70 g Parmesan cheese; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; ½ brown onion; 2 garlic cloves; 20 g olive oil; 150 g pancetta; 2 celery stalks; 1 carrot; 100 g zucchini; 400 g canned chopped tomatoes; 400 g canned chickpeas; 400 g canned kidney beans; 400 g canned cannellini beans; 400 g water; 1 tbsp Vegetable stock paste; 1 tsp dried chilli flakes; Parmesan cheese; 6 slices crusty bread

4.8 (338 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 40 min

Liczba porcji 6 portions

Składniki

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

Wartości odżywcze: na 1 portion
Kalorie: 1487.6 kJ / 354.2 kcal
Białko: 21.3 g
Węglowodany: 35.2 g
Tłuszcz: 10.9 g
Tłuszcz nasycony: 4 g
Błonnik: 12 g
Sód: 1261.6 mg