Ingredients
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Method
-
Sweat the vegetable base
Gently fry the finely chopped onion, carrot and celery in the olive oil until softened.
10 min -
Add the vegetables and stock
Stir in the tomato purée, then the sliced kale and cabbage, and pour over the stock.
10 min -
Simmer and add the beans
Let the soup gently bubble over a low heat for 40 minutes, then purée half of the beans and add the other half whole.
40 min -
Layer with bread
Place bread in the bottom of a pot, spoon over some of the soup, then keep layering until it is all used, and let it stand.
15 min
| Nutrient | Total (6 people) | 1 people |
|---|---|---|
| Energy | 2 320 kcal | 387 kcal |
| Fat | 70 g | 12 g |
| of which saturates | 11 g | 1,8 g |
| Carbohydrates | 336 g | 56 g |
| Protein | 104 g | 17 g |
| Fibre | 76 g | 13 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: white beans, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, celery
For sensitive digestion: white beans, onion, white bread (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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