Bean Soup with Spinach Canapés
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(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.
