Italian Vegetable and Pasta Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,815 mg | (45 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil (divided)
- 1 large onion (peeled and chopped)
- 2 cups chopped Celery
- 3 cloves garlic cloves (finely chopped)
- 2 carrots (peeled and chopped)
- 1 Zucchini (diced or sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups vegetable stock
- 4 cups canned Diced tomatoes (drained)
- 2 cups canned White bean (drained)
- 1 cup dried, shell Pasta
- 2 cups chopped, fresh Spinach
- ¼ cup pecorino romano (grated)
- fresh parsley (or basil)
Preparation steps
1.
Heat 2 tablespoons olive oil in a large pot. Add onion and celery; cook over medium heat until onions and celery are soft, about 8 to 10 minutes.
2.
Add the garlic, carrots, and zucchini. Cook for about 10 minutes until the vegetables are tender. Season with salt and pepper to taste.
3.
Pour in the stock and tomatoes and bring to a boil. Stir in the beans and pasta and simmer for 8 to 10 minutes, until pasta is tender. Add the spinach and simmer for 3 to 4 minutes, or until the spinach is wilted. Stir in the remaining olive oil. Ladle into serving bowls and sprinkle with grated cheese and garnish with fresh herbs. Serve.
