Tuscan bean soup
🥣 Tuscan Bean Soup – a comforting, traditional Italian recipe, full of flavor and nutrients! 🇮🇹 🌟 Nutritional Benefits: Beans are an excellent source of plant-based protein and fiber, promoting digestive health and keeping you full longer. 💡 Quick Tip: Add a sprinkle of Parmesan and a few basil…
Ingredients
- 225 g chickpeas — canned, rinsed, and drained
- 225 g kidney beans — canned, rinsed, and drained
- 225 g cannellini beans — canned, rinsed, and drained
- 100 g zucchini — cubes
- 400 g diced tomatoes — canned
- 600 ml water
- 70 g parmesan — crustless and diced
- 1 onion — quarters
- 1/2 teaspoon of rosemary
- 1/2 teaspoon of thyme
- 2 garlic cloves
- 20 ml olive oil
- 150 g pancetta — cubes
- 60 g celery — cubes
- 80 g carrots — cubes
- 1 tablespoon of vegetable paste concentrate — or 1 vegetable stock cube
- salt — to taste
- pepper — to taste
Instructions
Put the parmesan in the mixing bowl and grate for 10 seconds/speed 9. Transfer to a bowl and set aside.
Put the rosemary and thyme in the mixing bowl, then chop for 20 seconds/speed 8. Repeat for another 20 seconds/speed 8 or until you get a fine consistency. Transfer to a bowl and set aside. Wash and dry the mixing bowl.
Put the onion and garlic in the mixing bowl, then chop for 3 seconds/speed 7. Scrape down the sides of the bowl with a spatula.
Add the oil and pancetta, then, with the simmering basket on the mixing bowl lid instead of the measuring cup, sauté for 8 minutes/120°C/speed 1.
Add the water, tomatoes, zucchini, celery stalks, carrot, chickpeas, kidney beans, cannellini beans, vegetable paste concentrate, and the chopped herbs set aside, then, with the simmering basket on the lid instead of the measuring cup, cook for 20 minutes/100°C/reverse/speed 1.
Transfer to a thermal bowl or large dish and stir in the reserved parmesan.