- Serves
- 6
- Portion
- 300 ml
- Time
- Soak overnight · 1 h
- Texture
- Soft pieces in broth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Cannellini / white beans (dry) | ½ cup cannellini, soaked | 100 g | 500 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Fennel (saunf) | ½ tsp seeds | 1 g | 5 g | |
| Celery | 2 stalks, diced | 100 g | 500 g | |
| Carrot | 1 large, diced | 150 g | 750 g | |
| Zucchini / tori | 1 medium, diced | 200 g | 1000 g | |
| French beans | 12 green beans, cut | 100 g | 500 g | |
| Tomato | 2, chopped (optional) | 200 g | 1000 g | |
| Swiss chard | 2 cups shredded | 100 g | 500 g | |
| Pasta, durum wheat (dry) | ½ cup ditalini | 80 g | 400 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp oregano–basil | 2 g | 10 g | |
| Vegetable stock (no onion–garlic, home-made) | 6¼ cups | 1500 ml | 7500 ml | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Parmesan (aged — small amounts) | 2 tbsp grated (optional) | 20 g | 100 g |
Method
How to cook it
Step 1: Pressure-cook soaked beans 8 whistles until creamy.
Step 2: Warm oil; add fennel seed, celery and carrot; soften 6 minutes.
Step 3: Add zucchini, green beans, tomato, herbs and stock; simmer 15 minutes.
Step 4: Add beans and pasta; cook 10 minutes; add chard for the last 3 minutes; season; a little Parmesan to serve.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and garlic soffritto→Tofennel seed, celery and carrot
- FromLots of aged cheese→Toa sprinkle only
Appears in
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