Tuscan Bean Soup

Name: Tuscan Bean Soup
Prep time: 15 min
Cook time: 50 min
Total time: 50 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; 120 g pancetta; 400 g water; 400 g tinned chopped tomatoes; 100 g courgettes; 2 celery stalks; 1 carrot; 400 g tinned chickpeas; 400 g tinned kidney beans; 400 g tinned cannellini beans; 1 Tbsp vegetable stock paste, homemade; 1 tsp dried chilli flakes; 6 slices crusty bread

4.8 (186 ratings)

Difficulty easy

Preparation time 15 min

Total time 50 min

Serving size 6 portions

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
Fibre: 13.2 g