Soups
Tuscan bean soup
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- Parmesan cheese
- 70 g
- fresh rosemary
- 2 sprigs
- fresh thyme
- 2 sprigs
- brown onion
- 0.5
- garlic
- 2 cloves
- olive oil
- 20 g
- pancetta
- 150 g
- celery stalks
- 2
- carrot
- 1
- zucchini
- 100 g
- canned chopped tomatoes
- 400 g
- canned chickpeas
- 400 g
- canned kidney beans
- 400 g
- canned cannellini beans
- 400 g
- water
- 400 g
- Vegetable stock paste
- 1 tbsp
- dried chilli flakes
- 1 tsp
- Parmesan cheese
- Parmesan cheese
- crusty bread
- 6 slices
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,261.6 mg
- Protein
- 21.3 g
- Energy
- 1,482 kJ
- Calories
- 354.2 kcal
- Fat
- 10.9 g
- Fibre
- 12 g
- Saturated fat
- 4 g
- Carbohydrates
- 35.2 g