Bean soup is a classic of Toscana cuisine. Prepared with frozen beans, crispy pancetta and tomato sauce, it is a rich and flavorful dish. Cauliflower adds a note of sweetness and texture. Served with toasted bread and plenty of grated Parmigiano, this soup is perfect for cold winter days.
Boil the beans for about 60 minutes and salt them halfway through cooking
Sauté the pancetta, the onion and the garlic, all chopped, in the oil
Add the cleaned and diced cauliflower, season with salt and pepper
Halfway through cooking add the tomato sauce and cook through
Add the cauliflower to the beans and leave on the heat for a few minutes
Pour the soup over toasted bread and serve with Parmigiano
Frying pan
Bowl
Immersion blender
Store in the refrigerator in an airtight container for up to 3 days
This dish is traditionally prepared in Toscana
Italy, 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 |
