Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Garden Vegetable Soup
Peel the onion and garlic and chop finely. Rinse the zucchini, cut in half lengthwise then slice. Drain the beans. Thaw the peas.
Melt the butter in a large saucepan and sweat the onion and garlic until soft. Deglaze with the broth. Cook the macaroni, zucchini and beans in the broth until the macaroni is almost al dente. Add the peas and cook for about 2 minutes.
Add the chives to the soup and season with salt and pepper. Serve with crusty bread, if desired.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
Healthy, because
Peas are small power balls because they are full of protein. About seven grams of protein contain 100 grams of the little minis. Our body needs this for building and maintaining muscles and for the transport of oxygen from the lungs to the cells. Green vegetables score points with chlorophyll, which is very similar in structure to haemoglobin, i.e. it helps us clean our blood.
Even smarter
Sometimes it just has to be green: With this green vegetable soup we show you how delicious green vegetables can be. If you like, you can add or replace it with fennel, kohlrabi, broccoli or savoy cabbage.