Easy Minestrone Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 112.7 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,244 mg | (31 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams fava Beans (frozen)
- 100 grams Peas (frozen)
- 1 Beefsteak tomato
- 1 Kohlrabi
- 200 grams carrots
- 2 stalks Celery
- 50 grams Spinach
- 100 grams Bacon
- 1 onion
- 2 Tbsps vegetable oil
- 2 potatoes
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- 70 grams Orecchiette pasta
- parsley (finely chopped)
Preparation steps
Blanch the tomatoes in boiling water, rinse in cold water, peel, quarter, remove the stems and chop coarsely. Thaw the beans. Peel the carrots and kohlrabi, rinse and finely dice the carrots and coarsely dice the kohlrabi. Rinse the spinach and drain. Trim and rinse the celery and cut into thin slices.
Dice the bacon and fry in oil until translucent. Peel the onions, chop finely and fry with the bacon.
Peel the potatoes, rinse and finely dice. Add to the pot along with the carrots, kohlrabi and celery and sauté.
Pour in 1 liter (approximately 4 cups) of water, season with salt and pepper and simmer for 20 minutes. Add the beans and peas, bring to a boil, cover and cook over low heat for 10-15 minutes. Stir in the tomatoes and spinach and continue to cook the soup at a low simmer.
Meanwhile, cook the Orecchiette in plenty of salted water until al dente and drain. Add the noodles to the soup and stir. Pour into bowls, garnish with parsley and Parmesan and serve hot.
