Filter
Reset
Sort ByRelevance
Rknotthere
Tuscan vegetable stock
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pancetta in a dry, hot frying pan until crispy.
-
Heat the broth with the haricots verts, zucchini, carrot and asparagus and cook gently for 7-8 minutes.
-
Scoop the beans and pesto and warm them.
-
Sprinkle the vegetable stock for serving with crumbled pancetta.
-
Give the ciabatta bread with olive oil and Parmesan cheese separately.
Blogs that might be interesting
-
20 minLunchcarrot salad, paprika, coriander, hot pepper sauce, ground cumin, smoked chicken fillet, ready-to-eat avocado, wrapt tortillas, Greek yoghurt,wrap with smoked chicken -
20 minLunchfresh mango, fresh fig, young lettuce-rucola melange, grilled mushrooms, grated beetroot, slightly spicy sprouts, unroasted walnuts, yoghurt dressing with herbs, rucolacress,amayzines fruity vegas salad -
15 minLunchBrie, shaved almonds, mixed leaf lettuce, lamb's lettuce, cherries without seeds, olive oil, red fruit vinegar, Red wine vinegar, honey, cinnamon powder,salad with warm brie, cherries and cinnamon dressing -
20 minLunchbig eggs, butter, Red pepper, forest outing, carrot salad, soy sauce, wok oil, peanut butter with pieces of nut,omelet wrap with oriental vegetables
Nutrition
365Calories
Sodium0% DV0g
Fat32% DV21g
Protein32% DV16g
Carbs9% DV28g
Fiber0% DV0g
Loved it