Italian Pasta Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 25 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.1 g | (60 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 121.4 μg | (202 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,930 mg | (48 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 cloves garlic cloves (minced)
- 2 white potatoes (peeled and finely diced)
- 2 Celery (sliced)
- 2 large carrots (peeled and sliced)
- 2 cups Penne
- 1 Tbsp tomato puree
- 2 ½ cups vegetable stock
- 1 bay leaf
- 2 Tbsps Basil (finely chopped)
- salt
- peppers
- To garnish
- Basil
Product recommendation
Suggested variation 1; substitute the penne for angel hair pasta. Reduce the cooking time in the slow cooker by 30 minutes.
Suggested variation 2; substitute the basil for parsley and stir through some chopped, pitted black and green olives before serving
Preparation steps
1.
Heat the olive oil in a large casserole dish over a medium heat until hot.
2.
Sweat the potatoes, garlic, carrot, celery and bay leaf with a little salt for 8-10 minutes until they start to soften, stirring occasionally.
3.
Stir through the tomato puree, then spoon everything into a slow cooker. Add the pasta and cover with the stock.
4.
Cook on a low setting for 3 hours until the pasta is tender.
5.
Discard the bay leaf and adjust the seasoning to taste. Stir through the chopped basil then spoon into serving bowls.
6.
Garnish with sprigs of basil leaves before serving.
