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Ingredients
for
4
Clear Soup with Mixed Vegetables
20 min., ready in 13 h. 20 min.
Time:
343
calories
Calories:
Ingredientsfor
- Ingredients
- 200 grams dried Beans (such as borlotti)
- 250 grams green Asparagus
- 250 grams Turnip
- 250 grams Baby carrot
- 2 small Fennel bulb
- 4 scallions
- 1 Tbsp olive oil
- 1 l Vegetable broth
- salt
- peppers
- 150 grams soup noodles
- ½ lemon (juice and zest)
- 2 Tbsps freshly grated Parmesan
Preparation
1.
Soak the beans overnight. Simmer until soft for about 1 hour the next day and drain.
2.
Peel the bottom third of the asparagus and cut in half or into thirds. Rinse the turnips and carrots. Rinse the fennel, trim, remove hard stalk and cut into wedges. Rinse, trim and cut scallions into rings. Sauté briefly in hot oil and pour in the broth. Season with salt and pepper and bring to a boil. Add the noodles and prepared vegetables and let simmer for about 10 minutes. Add the drained beans and season with salt, pepper and lemon juice.
3.
Pour the soup into bowls and serve garnished with the lemon zest and parmesan.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 14.94 g | (15 %) | ||
| Fat | 6.84 g | (6 %) | ||
| Carbohydrates | 58.94 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.45 g | (28 %) |