Italian Pasta Soup

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Italian Pasta Soup
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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)
Calorie612 cal.(29 %)
Protein22 g(22 %)
Fat10 g(9 %)
Carbohydrates106 g(71 %)
Sugar added0 g(0 %)
Roughage18.1 g(60 %)
Vitamin A2.7 mg(338 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K121.4 μg(202 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.7 mg(50 %)
Folate85 μg(28 %)
Pantothenic acid2.4 mg(40 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium1,930 mg(48 %)
Calcium363 mg(36 %)
Magnesium134 mg(45 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc2.6 mg(33 %)
Saturated fatty acids1.5 g
Uric acid359 mg
Cholesterol0 mg
Complete sugar13 g

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
How healthy are the main ingredients?
olive oilgarlic cloveBasilpotatoCelerycarrot
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.