Bean soup is a classic of Tuscan cuisine. Made with frozen beans, crispy bacon, and tomato sauce, it is a rich and flavorful dish. The cauliflower adds a note of sweetness and texture. Served with toasted bread and plenty of grated Parmesan cheese, this soup is perfect for cold winter days.
Boil the beans for about 60 minutes and salt them halfway through cooking
Sauté the bacon, onion, and garlic, all chopped, in the oil
Add the cleaned and diced cauliflower, salt, and pepper
Halfway through cooking, add the tomato sauce and finish cooking
Combine the cauliflower with the beans and leave on the heat for a few minutes
Pour the soup over toasted bread and serve with Parmesan cheese
Pan
Bowl
Immersion Blender
Store in the refrigerator in an airtight container for up to 3 days
This dish is traditionally prepared in Tuscany
Italia, Toscana
| Energy (kcal) | 112.99 |
| Carbohydrates (g) | 8.43 |
| of which Sugars (g) | 2.31 |
| Fat (g) | 6.06 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 4.31 |
| Fiber (g) | 4.69 |
| Sale (g) | 0.01 |
