Tuscan Bean Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian bean and pasta soup with root vegetables and tomatoes. Hearty and warming, this is ideal for weeknight dinners when you want something substantial and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion (diced finely)
- 1 small leek (sliced)
- 1 large carrot (peeled and diced)
- 1 large baking potato (peeled and diced)
- 2 cloves garlic (crushed or grated)
- 400 g tin chopped tomatoes
- 200 ml water ((half the empty tomato can))
- 1 vegetable stock cube
- Salt and pepper to taste
- 400 g tin mixed beans (drained)
- 100 g macaroni or other small pasta shape
- Small handful basil leaves (torn)
- Grated Grana Padano or Parmesan for sprinkling ((or vegetarian / vegan equivalent))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 665mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1631mg
- Calcium
- 143mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.