EatSmarter exclusive recipe

Italian Vegetable Soupwith Beans, Cabbage, Zucchini and Tomatoes

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

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Calories:406 kcal
Difficulty:easy
Preparation:15 min
Ready in:30 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories406 kcal(20%)
Protein25 g(50%)
Fat12 g(15%)
Carbohydrates47 g(18%)
Added Sugar0 g(0%)
Roughage18 g(60%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ ouncesWhole-wheat pasta
Salt
7 ½ ouncesWhite beans (canned)
1Garlic clove
½Onion
1 stalkCelery
1Zucchini
2 ouncesNapa cabbage
1Tomatoes
½ tablespoonsVegetable oil
⅝ pintsVegetable broth
3 ½ ouncesfresh Peas (or 50 grams of frozen peas)
Salt
Pepper
½ ouncesParmesan cheese

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

Directions

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