
Devices & Accessories
Tuscan Bean Soup
Prep. 15 min
Total 50 min
6 portions
Ingredients
-
Parmesan cheese crust removed and cut into cubes (3 cm), plus extra shaved for garnishing70 g
-
fresh rosemary (approx. 10 cm long), leaves only2 sprigs
-
fresh thyme leaves only2 sprigs
-
brown onion (approx. 75 g), quartered½
-
garlic cloves2
-
olive oil20 g
-
pancetta diced120 g
-
water400 g
-
tinned chopped tomatoes400 g
-
courgettes diced100 g
-
celery stalks diced2
-
carrot diced1
-
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
-
dried chilli flakes1 tsp
-
crusty bread for serving6 slices
Nutrition per 1 portion
Calories
372 kcal /
1564 kJ
Protein
26.1 g
Fat
13.8 g
Carbohydrates
30.2 g
Fibre
13.2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Budget Friendly Italian
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
Carrot and Coriander Soup
25 min
Italian Ditalini Vegetable Soup (TM5)
40 min
Spanish Green Lentil And Chorizo Soup
12 h 45 min
Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
55 min
Mulligatawny Soup
35 min
Danish Split Pea Soup
1 h
Swiss Chard, Chickpea and Tamarind Stew
45 min
Italian Bean Soup - Pasta e fagioli
40 min
Lentil, Red Pepper and Harissa Soup
45 min
Red Lentil Soup
40 min
Lentil and Bacon Soup
8 h 55 min
Tomato, Lentil and Thyme Soup
40 min