Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cured Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Beans | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g [8 oz] minced [ground] meat
- 200 g [7 oz] tender young peas
- 200 g [7 oz] asparagus tips
- 150 g [5 oz] fresh beans shelled
- 80 g [3 oz] pancetta (cured pork meat similar to unsmoked bacon),1 l [1 3 pt] meat stock
- 3 tbsp olive oil
- 2 artichokes
- 3 green onions
- 4 slices crusty white bread
- 1 clove garlic
- salt
- freshly ground pepper
Directions
Heat the oil in a saucepan, finely chop the garlic, green onions and pancetta and gently fry over low-medium heat for 3-4 minutes.
Turn up the heat slightly, add the minced meat and brown for 5 minutes then add the beans.
After about 4 minutes, add the stock and leave to cook for 30 minutes.
Clean and prepare the artichokes, cut into wedges then add to the pan; after 2 minutes add the peas and asparagus tips;
Season with salt and pepper and continue to cook for about 7 minutes, or until the vegetables are tender but not overcooked.
Toast the slices of bread in the oven at 200oC [400oF / Gas 6] for 5 minutes, turning over half way through cooking time, transfer to individual bowls and ladle over the soup.