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Ingredients
- 70 g Parmesan cheese cut into pieces (3 cm)
- 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
- 2 sprigs fresh thyme leaves only
- ½ brown onion (approx. 75 g)
- 2 garlic cloves
- 20 g olive oil
- 150 g pancetta cut into cubes (1 cm)
- 2 celery stalks cut into cubes (1 cm)
- 1 carrot cut into cubes (1 cm)
- 100 g zucchini cut into cubes (1 cm)
- 400 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
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp dried chilli flakes
- Parmesan cheese shaved for garnishing (optional)
- 6 slices crusty bread to serve
- Nutrition
- per 1 portion
- Calories
- 354.2 kcal / 1487.6 kJ
- Protein
- 21.3 g
- Fat
- 10.9 g
- Carbohydrates
- 35.2 g
- Fibre
- 12 g
- Saturated Fat
- 4 g
- Sodium
- 1261.6 mg
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