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EatSmarter exclusive recipe

Italian Vegetable Soup

with Beans, Cabbage, Zucchini and Tomatoes

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Italian Vegetable Soup
406
calories
Calories

Italian Vegetable Soup - Quickly-made, classic Minestrone-like soup

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Print
very easy
Difficulty
15 min.
Preparation
ready in 30 min.
Ready in
Nutritions
1 serving contains
Fat12 g
Saturated Fat Acids3.5 g
Protein25 g
Roughage17.5 g
Sugar added0 g
Calorie406
Carbohydrates/g47
Bread exchange unit4
Cholesterol/mg10
Uric acid/mg262
Vitamin A/mg0.7
Vitamin D/μg0.1
Vitamin E/mg4.4
Vitamin B₁/mg0.5
Vitamin B₂/mg0.3
Niacin/mg7.5
Vitamin B₆/mg0.5
Folate/μg185
Pantothenic acid/mg1.4
Biotin/μg11
Vitamin B₁₂/μg0.2
Vitamin C/mg52
Potassium/mg1,326
Calcium/mg373
Magnesium/mg160
Iron/mg7.2
Iodine/μg17
Zinc/mg3.4
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
3 ounces
15 ounces
White beans (canned)
2
1
2 stalks
2
4 ounces
2
1 tablespoon
1 ¼ pints
7 ounces
fresh Peas (or 50 grams of frozen peas)
1 ounce
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Product recommendation

Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 2 Sieves, 1 Can opener, 1 Fine grater

Preparation steps

Step 1/6
Italian Vegetable Soup preparation step 1

Cook the pasta according to package directions in salted boiling water until al dente. Place beans in a sieve, rinse under cold water and drain.

Step 2/6
Italian Vegetable Soup preparation step 2

Peel garlic and onion and finely chop.

Step 3/6
Italian Vegetable Soup preparation step 3

Rinse celery, zucchini, cabbage and tomatoes and trim. Cut zucchini into cubes. Cut celery into thin slices and cut cabbage into thin strips. Cut tomatoes into quarters, remove seeds and dice.

Step 4/6
Italian Vegetable Soup preparation step 4

Heat oil in a pot. Sauté onion and garlic until translucent. Fry the prepared vegetables (except for the tomatoes) briefly, 2-3 minutes.

Step 5/6
Italian Vegetable Soup preparation step 5

Add broth, bring to a boil and cook over medium heat for 15 minutes. Remove fresh peas from the pods and after 8 minutes of cooking, add to the pot (if using frozen peas, add after 12 minutes of cooking).

Step 6/6
Italian Vegetable Soup preparation step 6

Drain the pasta, rinse briefly and drain again. Add along with beans and tomatoes to the soup and bring to a boil. Season with salt and pepper. Grate Parmesan, sprinkle over the soup and serve.

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