Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 46 kcal | 2% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 3.6 g | 4% |
| Fibre | 1.0 g | — |
| Protein | 2.4 g | 5% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 14 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (35%), Roast Chicken Stock (Water, Yeast Extract, Chicken Bones, Chicken Fat, Salt, Carrots, Onions, Tomato Paste, Bay Leaves, Thyme), Borlotti Beans, Onions, Carrots, Celery, Smoked British Bacon (4%) (Pork (90%), Water, Curing Salt (Salt Preservative: Sodium Nitrite), Antioxidant: E301), Courgette, Rigatini Pasta (3%) (Durum Wheat Semolina (contains Gluten), Water), Leeks, Tomato Purée, Red Wine, Garlic Purée, Sugar, Olive Oil, Salt, Basil, Parsley, Ground Black Pepper, Ground Bay Leaves
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.