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0 votes | 1542 views
Servings: 6

Ingredients

Cost per serving $0.71 view details
  • 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
  •     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

Directions

  1. Cook the soaked white beans in a separate pot till they are soft - about 40 min.
  2. 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.
  3. Decrust the Casalinga loaf and soak it in the water (sufficient to cover loaf), till it is mushy or possibly porridgey.
  4. Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the vegetables.
  5. Reserve the other 1/4 for garnishing.
  6. Add in all the remaining ingredients and just cover with water.
  7. Cover the pot and put into the oven for 2 hrs at 180c.
  8. 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%

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