Preparation time
15min
Total time
1h 5min
Portion
6
portion(s)
Level
easy
- TM 31
published: 2017/06/20
changed: 2017/08/21
Ingredients
Tuscan bean soup
- 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
- 1/2 brown onion (approx. 75 g)
- 2 garlic cloves
- 20 g olive oil
- 150 g pancetta, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 100 g zucchini, diced
- 400 g canned chopped tomatoes
- 400 g canned chickpeas, rinsed and drained (weight is pre-draining)
- 400 g canned kidney beans, rinsed and drained (weight is pre-draining)
- 400 g canned cannellini beans, rinsed and drained (weight is pre-draining)
- 400 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp dried chilli flakes
- 6 slices crusty bread, to serve
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Simmering basket
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I'm cooking this todayRecipe's preparation
- Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
- Place rosemary and thyme into mixing bowl and chop 20 sec/speed 8. Repeat chopping 20 sec/speed 8, or until a fine consistency os achieved. Transfer into a bowl and set aside. Clean and dry mixing bowl.
- Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add oil and pancetta and sauté 10 min/Varoma/speed 1, placing simmering basket instead of measuring cup into mixing bowl lid.
- Add celery, carrot, zucchini, tomatoes, chickpeas, kidney beans, cannellini beans, water, stock paste, chilli flakes and reserved chopped herbs and cook 20 min/100°C/
"Counter-clockwise operation" /speed 1. - Transfer into a thermal serving bowl or other large bowl and stir through reserved Parmesan. Garnish with extra shaved Parmesan to taste and serve with crusty bread.
Tip
Please refer to The Basic Cookbook or the Everyday Cookbook for the Vegetable stock paste recipe.
Vegetarian Tuscan bean soup: omit the pancetta and reduce sautéing time to 3 minutes in step 4. Proceed as per recipe.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Very nice, copied previous comment and spiced it up with chilli.
Lovely soup for winter. we like it extra spicy by adding a bit more chilli
This is a favorite for my whole family. We don’t use pancetta as we are vegetarian but it is still delicious. 💗
Yum yum yum! I also left out the pancetta as I didn't have any, don't think it needs it though. Thanks for a great recipe!
This soup is delish! I only put in half the chilli flakes as there would be too much protest from the non spicy members of my family. I look forward to tasting it tomorrow as I always feel soup flavours improve overnight (this is already super delicious). I love that it’s so thick too. A meal on it's own!
yes it tastes great the next day too!
I just made the vegetarian version & it’s just as good (if not better!) & super delicious with or without the Parmesan
I loved this thick wholesome soup. I made the vegetarians. N.
Really enjoyed this soup, will definitely make again. Probably reduce chilli a little next time we aren’t used to using chilli.
It's a lovely soup, thanks for sharing
This soup is so delicious. My son took it to work for lunch for two weeks in a row can't get enough of it.
A family favourite.
Yummy, but a little too much chilli for me.
i would also add more water next time. But will make this again
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