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Ingredients
- 1/2 lb cauliflower (florets only)
- 2 ounces pancetta (optional)
- 1/2 medium onion
- 1/4 lb carrots
- 1/4 lb celery
- 1/2 lb potatoes
- 1/4 lb fresh zucchini
- 1/4 lb white beans
- 1/2 lb of red, ripe tomatoes
- 1/2 cup extra virgin olive oil
- 1 lb of crusty day old bread
- 2 garlic cloves
- pinch of thyme
- marjoram
- pinch of red pepper
- sage leaf
Directions
- Soak white beans overnight. Cook them in 8 cups boiling water with 1 tblsp olive oil, garlic cloves, sage leaf, cook till beans are tender but still al dente.
- Wash remaining veggies and peel and cut into large cubes. In a large frying pan, place in pancetta and onion chopped finely. add in chopped veggies and saute for 10 minutes. Add in tomatoes that have been seeded and cut and lastly add in white beans with cooking water. Cook till veggies are tender.
- Cut bread into large cubes. Place under broiler til golden. Place soup in large soup pot and place in bread. Let sit for an hour. reheat to medium heat and serve boiling hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1108g | |
| Calories 1885 | |
| Calories from Fat 1205 | 64% |
| Total Fat 135.86g | 170% |
| Saturated Fat 23.95g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 704mg | 29% |
| Potassium 4592mg | 131% |
| Total Carbs 134.04g | 36% |
| Dietary Fiber 32.3g | 108% |
| Sugars 21.95g | 15% |
| Protein 43.92g | 70% |
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