Bowl of Kids Pasta Soup
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oil in a pan and gently cook the onion and carrot until soft but not brown.
2.
Add the tomatoes, rinse the tin out with water and add the water to the pan. Bring to a boil and simmer gently for 20 minutes, stirring from time to time. Season with salt and pepper.
3.
Add the chick peas, pasta and peas and continue cooking until the pasta is tender. Season to taste with a little salt and pepper.
4.
Serve in warmed bowls with the Parmesan sprinkled over.
