Low Calorie Lunch
Bean and Savoy Cabbage Soup
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 71.3 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 2 small onions
- 3 Tbsps olive oil
- 3 stalks Celery
- 2 carrots
- 1 can peeled Tomatoes
- 16 ozs Beef broth (or veg/chicken broth)
- 9 ozs Savoy cabbage
- 1 bunch scallions
- 16 ozs white Beans (canned)
- salt
- freshly ground peppers
- oregano
Preparation steps
1.
Peel garlic and press through a garlic press. Peel and finely chop onions. Rinse celery. Rinse and peel carrots. Cut both celery and carrots into slices. In a large saucepan, sauté onions and garlic in hot oil.
2.
Add celery and carrots and sauté briefly. Add broth, along with tomatoes and their juice, and simmer over medium heat about 25 minutes.
3.
Meanwhile, rinse, trim and cut cabbage into thin strips. Drain beans in a sieve. Add cabbage and beans to soup and simmer for another 20 minutes.
4.
Season well with salt, pepper, and oregano. Rinse and trim scallions. Ladle soup into bowls, top with scallions and serve with a fresh baguette, if desired.
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