Creamy Green Bean Soup
Healthy, because
Even smarter
Nutritional values
In addition to the potatoes, the thick beans bring a nice smoothness to the creamy green bean soup and at the same time provide vegetable protein for building and maintaining muscle mass. In addition to the immune booster vitamin C, the beans also contain calcium, which ensures strong and healthy bones. The potatoes satiate with long-chain carbohydrates for a long time.
The creamy green bean soup can be topped with croutons, fresh basil and pine nuts.
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 200 grams starchy potatoes
- olive oil
- 150 grams thick green Beans
- 100 grams green Peas
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp sharp Mustard
Preparation steps
Peel the shallot and garlic and chop finely. Peel, rinse and dice the potatoes.
In a saucepan, heat 2 tablespoons of oil and sweat the shallots with the garlic until translucent. Add the potato cubes and pour in the wine and the broth. Add the beans and peas and simmer for 15-20 minutes over medium heat. Take some beans out of the soup and set aside. Puree the remaining soup and season strongly with salt, pepper and mustard. Reinsert the beans and pour the soup into bowls. Serve drizzled with oil.
