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Zuppa Toscana Style Double Bacon and Borlotti Bean Soup

Zuppa Toscana Style Double Bacon and Borlotti Bean Soup

with Roasted Sweet Potato, Cheese and Toasted Ciabatta
Emma Blanchet
Emma BlanchetUpdated on October 09, 2026
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Calories
: 
850 kcal
Protein
: 
31.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Milk
  • Mustard
  • Soya

Inspired by zuppa toscana, a soup from the Tuscany region of Italy, this dish adds more fresh vegetables and smoky bacon to add a comforting and wholesome twist for the colder months. With a base of beans, this soup packs both fibre and plant-based protein.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 carton(s)

Borlotti Beans

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)

120 grams

British Smoked Bacon Lardons

1 sachet(s)

Mediterranean Style Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

30 grams

Tomato Puree

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

Energy (kJ)3555 kJ
Energy (kcal)850 kcal
Fat42.3 g
of which saturates21.1 g
Carbohydrate85 g
of which sugars20.8 g
Dietary Fibre14.5 g
Protein31.2 g
Salt5.2 g
Potassium731.6 mg
Calcium39 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Sieve
•Garlic Press
•Large Saucepan

Cooking Steps

Get Started
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.

Prep Time
2

a) While the sweet potato roasts, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Peel and grate the garlic (or use a garlic press). 

c) Drain and rinse the borlotti beans in a sieve. Cut the ciabatta into 1cm slices.

Fry Time
3

a) Pop the ciabatta slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Bake the ciabatta toasts on the middle shelf of your oven until golden, 8-10 mins. Set aside to cool.

c) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

d) Once hot, add the bacon lardons and pepper. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Simmer Simmer
4

a) Add the garlic, Mediterannean style seasoning and tomato puree to the bacon. Add a drizzle more oil if it looks a little dry and fry until fragrant, 1-2 mins.

b) Next, add the borlotti beans, creme fraiche, chicken stock paste, sugar and water for the soup (see pantry for both amounts).

c) Bring the soup to a boil, then lower the heat and simmer until reduced slightly, 4-5 mins.

All Together Now
5

a) Once the sweet potato is cooked, stir it through the soup.

b) Simmer 1-2 mins more. Taste and season with salt and pepper if you feel it needs it.

Serve Up
6

a) When everything's ready, share the soup between serving bowls.

b) Sprinkle over the hard Italian cheese and serve the ciabatta toasts alongside for dipping to finish.

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