Bean Soup with Spinach Canapés
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 240.7 μg | (401 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the bean soup
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 1 can white Beans (400 grams)
- 2 Tbsps Tomato paste
- 1 can peeled Tomatoes (400 grams)
- 1 tsp ground paprika (hot)
- salt
- black peppers
- 1 generous pinch cayenne pepper
- 600 milliliters Beef broth
- 100 grams soup noodles (such as small Ditali or Tubetti)
Preparation steps
1.
For the bean soup, heat olive oil in a soup pot and sauté chopped onion.
2.
Drain beans in a colander, rinse with running cold water and drain again.
3.
Add tomato paste to the pot, add tomatoes and crush with a potato masher and season with salt, pepper, cayenne pepper and paprika.
4.
Add broth and beans to the pot and slowly bring to a boil.
5.
Add noodles to the soup and simmer over low heat for about 10-15 minutes until noodles are tender.
6.
Season to taste and serve hot.
7.
For the spinach canapés, rinse spinach, trim and spin dry. Heat butter in a pan and fry spinach for a few minutes. Season with salt and pepper. Toast baguette slices, cover with spinach and sprinkle with red pepper flakes. Serve immediately with the bean soup.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
