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Ингредиенты
- 4 x carrots
- 4 x red onions
- 2 stk celery
- 1 sm bunch silverbeet
- 1 bn Continental parsley
- 1 loaf of sourdough Casalinga
- 2 x 800 g tins whole peeled tomatoes
- 1 x bulb garlic, peeled
- Â Â parmesan, Rind of
- 500 gm fresh borlotti beans
- 700 gm cannellini beans
- 2 Tbsp. extra virgin extra virgin olive oil, for drizzling
- 1 handf yesterday's bread, torn
Инструкции
- Cook the soaked white beans in a separate pot till they are soft - about 40 min.
- Cut the vegetables into rough shapes and sweat them in a bit of oil with the garlic in a large pot till soft, with the lid on.
- Decrust the Casalinga loaf and soak it in the water (sufficient to cover loaf), till it is mushy or possibly porridgey.
- Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the vegetables.
- Reserve the other 1/4 for garnishing.
- Add in all the remaining ingredients and just cover with water.
- Cover the pot and put into the oven for 2 hrs at 180c.
- Add in a chunk of yesterday's bread to each bowl and drizzle with the extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 58 | 29% |
| Total Fat 6.6g | 8% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 462mg | 19% |
| Potassium 526mg | 15% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.29g | 6% |
| Protein 8.86g | 14% |
