Bean Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams white Beans
- 1 ⅕ liters Beef broth
- 1 onion
- 1 garlic clove
- 250 grams green Beans
- 3 Tomatoes
- 100 grams Rice
- 1 sprig fresh rosemary
- 1 garlic clove
- 4 Tbsps olive oil
- 1 bunch Basil
- salt
- freshly ground peppers
- mint (to garnish)
Preparation steps
Soak the white beans in a covered bowl of water overnight. Drain and pour the beans into the broth. Peel and finely chop the onion and garlic.
Blanch the tomatoes, remove the seeds and dice.
Rinse the green beans and cut into 4 cm pieces.
In a large saucepan, heat the oil and saute the onion and garlic. Add the rosemary to white beans with the broth. Cover and allow to simmer for 1 hour until the beans are tender. Add the green beans and the rice. Cook for another 15 minutes. Add the tomatoes and simmer again for 5 minutes. Remove the rosemary. Stir in the onion and garlic and season with salt and pepper.
Peel and finely chop the garlic. Rinse the basil and pluck from the stalks. Chop finely and mix with the garlic and oil. Mix 1/3 of the oil into the soup.
Fry the bread slices until light brown, then spread the remaining herb oil on it. Continue to roast for a few minutes.
Serve the soup with the bread slices.
Pour the blackcurrant juice into glasses with ice. Serve garnished with mint leaves.
