Bean Soup with Sausage and Tortellini
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
650
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 103.5 μg | (173 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams white Beans
- 400 grams Tortellini
- 200 grams Dry sausage
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 100 grams Spinach
- salt
- freshly ground pepper
- 750 milliliters Vegetable broth
- 100 grams grated Emmentaler cheese
Preparation steps
1.
Soak beans in water overnight. Drain beans next day and rinse with cold water. Peel onion and garlic, chop onion coarsely, chop garlic finely. Heat oil in a saucepan and saute onion and garlic until translucent. Add beans and vegetable broth, simmer for about 35 to 40 minutes.
2.
Rinse and spin dry spinach. Cut sausage into slices. Add tortellini to the soup and cook for 2 minutes. Add sausage and spinach, remove pan from heat and let stand for 5 minutes. Season with salt and pepper to taste, pour into bowls and sprinkle with cheese. Serve with toasted bread.
