Tuscan Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.8 g | (56 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 153.3 μg | (256 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 1,732 mg | (43 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 300 grams dried white Beans
- 1 Red cabbage (about 500 g)
- 2 onions
- 2 garlic cloves
- 2 carrots
- 1 Celery
- 3 Tbsps olive oil
- 400 milliliters Vegetable broth
- 300 grams stale white bread
- salt
- freshly ground peppers
- Parmesan
Preparation steps
Place the beans in plenty of water and soak overnight.
The next day, cook the beans in the soaking water for about 45 minutes until tender. Rinse, trim and cut the cabbage into small pieces. Peel the onions and garlic and finely chop. Peel the carrots and cut into small pieces. Rinse the celery and cut into slices. Gently sauté the onion, garlic, carrots and celery in a large saucepan with olive oil. Add the cabbage and season with salt and pepper. Mash one-third of the beans with some boiling water. Set the remaining beans aside. Add the mashed beans to the vegetables in the pan. Add approximately 400 ml (approximately 1 12 cups) vegetable broth and simmer gently for 35-40 minutes. Dice the stale bread and add 5 minutes before the end of cooking. Add the remaining beans and stir. Season with salt and pepper and serve with parmesan cheese.
