![Tuscan Bean Soup Tuscan Bean Soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/77A614CA-375B-4E85-8570-C38670BABFC4/Derivates/3FF86431-2F2C-4614-9E3E-0D712AC402D8.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 70 g Parmesan cheese, crust removed and cut into cubes (3 cm), plus extra shaved for garnishing
- 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
- 2 sprigs fresh thyme, leaves only
- ½ brown onion (approx. 75 g), quartered
- 2 garlic cloves
- 20 g olive oil
- 120 g pancetta, diced
- 400 g water
- 400 g tinned chopped tomatoes
- 100 g courgettes, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 400 g 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)
-
1
Tbsp vegetable stock paste, homemade (see Tips)
ou 1 vegetable stock cube (for 0.5 l), crumbled - 1 tsp dried chilli flakes
- 6 slices crusty bread, for serving
- Nutrição
- por 1 portion
- Energia
- 1564 kJ / 372 kcal
- Proteína
- 26.1 g
- Hidratos de carbono
- 30.2 g
- Gordura
- 13.8 g
- Fibra
- 13.2 g
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