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

4.8 232 évaluations

Prép. 15min

Total 50min

6 portions

Ingrédients

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