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
-
40 minLunchmeat tomato, White beans, White beans, Red onion, spring / forest onion, feta, black olive, cucumber, egg, tomato ketchup, fresh thyme, dried thyme, vinegar, lemon juice, olive oil,Greek bean salad -
25 minLunchWhole grain bread, butter, egg yolk, tarragon vinegar, lemon juice, egg, leg ham,egg benedict -
30 minLunchwhite vinegar, sugar, root, sunflower oil, large shrimp, Red pepper, garlic, baguette, mayonnaise, coriander, fresh mint, young cheese, sweet chilli sauce,spicy shrimp toast with sweet and sour carrot -
20 minLunchmedium sized egg, Whole grain bread, traditional olive oil, garlic, Johma Twents herb garden salad, arugula, cocktail shrimp,grilled bread with creamy herb salad and shrimp (advertorial)
Nutrition
365Calories
Sodium0% DV0g
Fat32% DV21g
Protein32% DV16g
Carbs9% DV28g
Fiber0% DV0g
Loved it