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Ingredients
- 60 g Parmesan cheese cut into pieces (3 cm), rind reserved (optional - see Tips)
- 200 g leftover bread cut into slices
- 4 garlic cloves
- 70 g unsalted butter
- 1 onion (150 g), cut into pieces
- 1 tomato cut into pieces
- 1 celery stalk including leaves, cut into pieces
- 1 carrot cut into pieces
- 1 bunch kale stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices
- 200 g bacon cut into cubes (1 cm - see Tips)
- 20 g extra virgin olive oil
- 900 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 200 g tomato passata (see Tips)
- 2 sprigs fresh rosemary (whole)
- 1 cinnamon quill
- 400 g canned cannellini beans rinsed and drained (approx. 250 g after draining - see Tips)
- sea salt to taste
- ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 521.1 kcal / 2180.4 kJ
- Protein
- 19.7 g
- Fat
- 30.6 g
- Carbohydrates
- 44.9 g
- Fiber
- 8.3 g
- Saturated fat
- 13 g
- Sodium
- 580.5 mg
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