Bean Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
253
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- 6 Tomatoes
- 2 Tbsps vegetable oil
- 200 milliliters dry white wine
- 800 milliliters Vegetable broth
- 400 grams Beans (canned)
- salt
- peppers
- 4 Tbsps chopped parsley
- 120 grams Prosciutto
Preparation steps
1.
Cut the leek in half lengthwise, trim, rinse and cut into 1 cm (approximately 1/3 inch) thick rings. Peel the onion and garlic and finely chop. Rinse the tomatoes, core and cut into wedges.
2.
Heat the oil in a large saucepan and sauté the onion, garlic and leek until tender. Add the white wine and broth. Drain the beans, rinse and add to the pot. Simmer for 10 minutes. Add the tomatoes and simmer for about 5 minutes. Season with salt and pepper. Distribute among serving bowls and sprinkle each with 1 tablespoon parsley. Cut the ham into strips and arrange over the soup.
