Tuscan bean soup

Tuscan bean soup

4.8 471 ratings

Prep. 15 min

Total 40 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1261.6 mg

Protein 21.3 g

Calories 1487.6 kJ / 354.2 kcal

Fat 10.9 g

Fibre 12 g

Saturated Fat 4 g

Carbohydrates 35.2 g

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