Bean and Noodle Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 45 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams dried Borlotti bean
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 sprig rosemary
- 750 milliliters Vegetable broth
- 300 grams Pasta (such as Ditali)
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Soak the beans overnight covered with water. Cover the soaked beans with water in a pot and bring to a boil, reduce the heat and gently simmer for about 1 hour. Remove about half of the beans from the water and set aside, puree the remaining beans finely with a little of the cooking water.
2.
Peel and finely chop the onion and the garlic cloves. Sauté together in hot oil until glassy. Add the pureed beans, the rosemary and the vegetable broth and simmer for about 10 minutes.
3.
Cook the pasta in salted water until al dente.
4.
Add the rest of the beans and the drained pasta to the soup and remove the rosemary. To serve, mix in the parmesan cheese and season with salt and pepper to taste.
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