This is a vegetarian version, but if you want to make this more substantial and meaty, use beef stock as the base and 50 grams of chopped pancetta in the pan with the onion.
1 liter Homemade beef or vegetable stock, about or enough to cover the vegetables
Roughly chopped seasonal vegetablesplus the vegetables below
1 Small onion, diced
1 Medium carrot, chopped
0.5 stalk Celery, chopped1 small potato, cut into 1-cm cubes
1 Clove of garlic
2 Bay leaves
tin Aof borlotti beans, drained
0.5 tin Whole, peeled tomatoes
50 gram Pasta , rice or farro
stalk A handful of parsley, bothand leaves, chopped
Grated Parmesan Cheese
Toasted slices of bread for each bowl
Nutrition value
105
calories per serving
2 g Fat5 g Protein14 g Carbs2 g FiberOther
Current Totals
2 g Fat
5 g Protein
14 g Carbs
2 g Fiber
MacroNutrients
Carbs
14 g
Protein
5 g
Fiber
2 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
26 mg
Iron
2 mg
Vitamin A
547 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
0 mg
Phosphorus
71 mg
Selenium
5 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
