Tuscan Bean Soup
TM6 TM5 TM31

Tuscan Bean Soup

4.9 (94 rating)

Ingredients

  • 70 g Parmesan cheese, crust removed and cut into cubes (3 cm), plus extra shaved for garnishing
  • 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
  • 2 sprigs fresh thyme, leaves only
  • ½ brown onion (approx. 75 g), quartered
  • 2 garlic cloves
  • 20 g olive oil
  • 120 g pancetta, diced
  • 400 g water
  • 400 g tinned chopped tomatoes
  • 100 g courgettes, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 400 g tinned chickpeas, rinsed and drained (weight is pre-draining)
  • 400 g tinned kidney beans, rinsed and drained (weight is pre-draining)
  • 400 g tinned cannellini beans, rinsed and drained (weight is pre-draining)
  • 1 Tbsp vegetable stock paste, homemade (see Tips)
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 1 tsp dried chilli flakes
  • 6 slices crusty bread, for serving

Nutrition
per 1 portion
Calories
1564 kJ / 372 kcal
Protein
26.1 g
Carbohydrates
30.2 g
Fat
13.8 g
Fiber
13.2 g

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